1 basket of stuffing white mushrooms (about 10)
1 cup Italian style bread crumbs
3 cloves garlic finely chopped
¼ cup of grated cheese
4 tablespoons olive oil
¼ cup of water
Preheat your oven to 375 degrees.
In a mixing bowl, combine your bread crumbs, grated cheese, olive oil, garlic, egg and water. Mix thoroughly. The mixture should be moist/wet, but able to combine and hold together. If it does not, add more water/or breadcrumb.
Clean all of your mushrooms with a paper towel. Do not soak them. Remove the inner stem and discard. Using a teaspoon, fill each mushroom with the filling. Do not over stuff. If you do, your mushrooms will taste like bread crumbs.
Place on a shallow tray, adding one by one. Fill the bottom of the pan with water, so that the water comes right to the bottom of the mushrooms. Put in the oven uncovered for 20-25 minutes. Check on them at the halfway mark to ensure the water has not all evaporated. If it has add a bit more, also at this point make sure they are not drying out on the top, add a little water from the pan to the tops of the mushrooms if you feel they are.
You can also put the tray under the broiler at the end for 5 minutes if you want a crispy coating.