Instructions: Wash mushrooms and separate the stems from the caps. Set the caps aside to dry out, while you dice the stems into very small pieces. Set the stem pieces aside, and toss the mushroom caps in a little olive oil.

Melt the butter in a medium saucepan and toss in the garlic and onion.

Saute for a few moments, then add the basil, mustard, salt, pepper and mushroom stem pieces. When the veggies are soft, add the flour and stir for two minutes. Then remove the pan from the heat and stir in the sour cream.

Allow to cool a bit, then add about 2/3 of the mozarella plus enough bread pieces to make the mixture stick together.

Fill mushroom caps with the mixture and place on a cookie sheet. When all the caps are filled, top with the remaining mozarella and bake at 350 degrees until the cheese starts to bubble (about 10 to 15 minutes).

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