Scrumptious Saturday...mushrooms with flair

So, every Scrumptious Saturday has a bit of a story and this one is no exception.
In college, I had two people in my life with mushroom aversions.
The first was my (now) husband who just hates mushrooms...he detests them...cannot stand them.
The other was my roommate.

See, here in Western Pennsylvania, some old mines (or just caves) were retrofitted into mushroom caverns.  The most famous of these caverns is the one that Mr. (or rather Mister) Rogers toured.
And my roommate happened to spend her summers in the deep dark caverns harvesting mushrooms for minimum wage.

So she did not particularly care for them.

So over time, I didn't really have an option for mushrooms as they are verboten in this house.

Well, A friend of mine now runs a organic veggie buying club and I can get local organic mushrooms for $1.88 a pound, and a girl cannot turn that down after all, sometimes a girl just wants some mushrooms...and if you are going to break the rules, you might as well go all out...

So here you go...my go-to mushroom recipe

1 lb white button mushrooms stems removed and cleaned
1/2 cup grated Parmesan cheese (go ahead and get the good stuff not the mystery powder in the green can...it's worth it.)
2 cloves of garlic (grate it after grating the Parmesan)
1/2 cup breadcrumbs (or toast a piece of bread and grate it after the garlic)
2 tsp Italian seasoning
a bit of garlic powder, salt, and pepper
1/4 cup olive oil

Grate and mix all ingredients except mushrooms and olive oil.  Add olive oil until slightly moistened (about 2 TBS)  Press the cheese and breadcrumb mixture into the mushroom caps.  Use about 2 TBS of the oil to liberally grease a cookie sheet and place the stuffed mushrooms on the pan (the oil helps cook the mushroom caps so do NOT skip this step or you will wind up with soggy caps.)  Drizzle the remaining oil over the mushroom caps and place in a preheated 400 degree oven.

For a delicious alternative to Chicken Parmesan, cover the mushrooms after baking as above, with marinara and cheese and bake until bubbly.

What did you make this week that was SCRUMPTIOUS!
Please send a link in the comments so we can all add a bit of variety to our diets!