USING 2 1/2INCH COOKIE CUTTER OR GLASS, CUT OUT 24 ROUNDS OF BREAD. PRESS BREAD ROUNDS INTO SMALL MUFFIN TINS. BAKE IN 300F OVEN FOR 20 TO 25 MIN. OR UNTIL LIGHTLY BROWN. REMOVE FROM OVEN AND LET COOL.THIS MAY BE DONE IN ADVANCE AND STORED FOR ONE WEEK OR FROZEN FOR LONGER STORAGE.

WASH MUSHROOMS AND DRAIN DRY ON PAPER TOWELS. REMOVE STEMS(USE FOR OTHER RECIPES) STORE IN REFRIGERATOR UNTIL NEEDED.

STUFFING: IN FOOD PROCESSOR, COMBINE BREAD CRUMBS, GARLIC, PARSLEY, SALT AND PEPPER; PROCESS UNTIL COMBINED . ADD BUTTER AND PROCESS JUST UNTIL MIXED.

(IF MIXING BY HAND, USE SOFT OR MELTED BUTTER.) SPOON SOME STUFFING INTO EACH MUSHROOM CAP; TOP WITH GRATED CHEESE.

JUST BEFORE SERVING,PLACE A MUSHROOM INTO EACH BREAD CASE. PLACE ON BAKING SHEET AND BAKE IN 400F.

OVEN FOR TEN MINUTES OR UNTIL HOT. IF DESIRED, TURN BROILER FOR LAST MINUTE. SERVE HOT.

Note:Tastes like escargot! The mushrooms should be small enough to fit the bread cups.