Preparation:

Remove the stems and wash well. Chop stems; saute in extra virgin olive oil with garlic a few minutes; add breadcrumbs and brown. Remove from stove. Add parsley, salt, pepper and cheese. Mix well. Fill each cap with teaspoon of bread mixture until all is used. Place on oiled cookie sheet. Bake in hot oven, 400 degrees--15 to 20 minutes.
Per Serving: 135 Calories; 10g Fat (1g Sat, 7g Mono, 1g Poly); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 223mg Sodium.  Food Exchanges: 1/2 Grain (Starch); 1/2 Vegetable; 2 Fat.