Roast Mushrooms

• 2 1/2 pounds fresh mushrooms, mix of portabella, crimmi, shitake, any other exotics they have in the store

• 1/4 cup seasoned bread crumbs

• 1/4 cup fresh grated parmesan

• 2 cloves garlic (mashed)

• salt, Pepper, Oregano to taste

Brush off any dirt on the mushrooms, cut off the bottom of the stems if it is full of dirt.

Cut any of the large ones in half or quarters so they are all about the same size.

Spread the mushrooms in a single layer of a baking pan

Mix the remaining ingredients, spread over the mushrooms

Drizzle liberally with olive oil, stir gently to coat both the pan and the mushrooms with the mix.

Bake at 425 for about 15 to 20 minutes, until the mushrooms are cooked through.