Ingredients:
10 brown mushrooms (try to get the larger ones but keep them all relatively the same size)
1 cup white mushrooms, finely chopped
1 onion
3 cloves garlic, chopped
1 & 1/2 cup chicken broth (you might not need all of it)
And another 2 cups of chicken broth
Parmesan cheese, grated
2 cups Bread crumbs, italian style
Oil
Salt to taste (if needed)

Directions:
Remove the stems from the brown mushrooms and chop finely, add it to a bowl along with the chopped white mushrooms and set aside. Keep the caps of the brown mushrooms as we will be using these as our base. 

Heat oil in a large skillet and add the onion, cook for approximately 8 minutes. Add the garlic and cook for an additional 2 minutes. Add the chopped mushrooms and cook down for 10 minutes or so.

Add 1 cup of the bread crumbs and allow it to sauté in the pan for a few minutes while stirring. Add 1 cup of the chicken broth and again let it all cook down for a few minutes. 

Add the remaining 1 cup of bread crumbs and continue to stir while it cooks for a couple of minutes add as much of the remaining broth as needed to get a mixture that is a dough like consistency. It should not be too watery or too dry. 

Remove from heat and add the Parmesan cheese and give it a good mix. Taste before adding any salt as the bread crumbs, broth and cheese have a lot of salt already (I usually like to get the No Salt Added Broth so I can control how much salt I want to add). 

Preheat oven to 350 F.

Fill each cap of the brown mushroom with a hefty portion of the stuffing and place in a baking dish that is at least 2 inches deep. Continue with all the mushroom caps.

Add the 2 cups of chicken broth to the bottom of the baking dish and cover with foil. Place in the oven and allow to cook for 30 minutes. Remove foil and continue cooking for another 10 minutes. 

Carefully remove from the oven, transfer to another dish and serve. The mushroom cap should be wonderfully soft from cooking in the broth while the stuffing has crisped up just slightly around the edges but remains soft and flavourful inside. Enjoy!