Step 1

Gently wipe off any excess dirt from the mushrooms with a clean kitchen or paper towel. Don't wash them with water, as this will affect their texture.

Step 2

Remove the stems from the mushrooms. Cut off and discard the tough ends. Finely chop the stems.

Step 3

Heat a skillet (I used nonstick) over medium heat. Add 2 tablespoons olive oil.

Step 4

Add the shallots, garlic, mushrooms, and parsley to the skillet with a pinch of salt. Cook until ingredients are softened, stirring occasionally, about 5-7 minutes.

Step 5

In a medium bowl, mix the sautéed mushroom mixture with the breadcrumbs, parmesan cheese, oregano, and salt + pepper to taste.

Step 6

Place the mushrooms in a baking dish. Stuff them with the mixture, pressing down to get as much in as possible. Use ALL the stuffing- some of it may not fit and fall off the sides, this is OK!

Step 7

Drizzle the remaining two tablespoons olive oil on top of the stuffed mushrooms.

Step 8

Cover the baking sheet with foil. (At this point, you can refrigerate the mushrooms for up to a day to be baked later.)

Step 9

Bake at 375 degrees for 20 minutes. Remove foil and bake 10-15 more minutes, until mushrooms are golden and bubbling.

Step 10

Serve hot or warm.