24 large mushroom caps
1 1/2 cups chopped mushroom stems
1/2 cup extra virgin olive oil
1 ripe avocado, mashed
3/4 cup fine bread crumbs
1/3 cup chopped fresh parsley
1 teaspoon salt
1/4 tsp freshly ground black pepper
1/2 tsp dried sage
1/2 tsp dried rosemary
1/2 tsp dried thyme
Place the mushroom caps into a baking dish. Combine the remaining ingredients in a large bowl, mix well, then place the mixture by the teaspoonful into the caps. Bake in a preheated 400' oven for 25 to 35 minutes.
