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24 mushrooms medium
1/4 cup green onions minced
1/4 cup green bell peppers minced
1 clove garlic minced
2 tablespoons vegetable oil
3 tablespoons Parmesan cheese grated
3 tablespoons capers
1 tablespoon pimiento minced or parsley
1 tablespoon bread crumbs fine dry
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Italian seasoning dried crushed
1 egg yolk
1 teaspoon water

Preheat oven to 375°. Clean and stem mushrooms. Set caps aside and mince stems. In a small skillet over medium heat, sauté stems, green onions, green pepper and garlic in oil for 5 minutes. Remove from heat and stir in cheese, capers, pimiento or parsley, bread crumbs, salt, pepper and herb seasoning.

In a small bowl, beat egg yolk with water and stir into mushroom mixture. Spoon stuffing into mushrooms and place on a greased jelly roll pan. Bake for 15 minutes.
 
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