Instructions: Wipe mushrooms clean, carefully break off and chop stems. Scoop out remaining gills and discard. Combine chopped stems with bread, Parmesean cheese, onions, sunflower seeds, parsley flakes, lemon pepper, salt, butter, and vermouth. Pack into mushroom caps. Bake in shallow pan with small amount of water for 30 minutes at 325 degrees. Remove and criss-cross each mushroom with slivers of Cheddar cheese, then replace in oven until cheese melts.

Makes 6-12 servings.

This is always a big hit when I make it; if I have 6 or more guests, I usually double the recipe:-)

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