You can use any larger mushroom, but the best are those that are fresh and in season. In spring and summer, Shitakes are perfect and certainly try Porcini as fall arrives.

Remove stems and clean mushrooms under cold water. Dry gently. Make a sauce of bread crumbs, parsley, finely crushed garlic, olive oil, salt and pepper. (Save some of the parsley for garnish.) Dress the mushrooms with a little more olive oil and a pinch of salt. Place them in baking dish and broil in moderately hot, pre-heated broiler 4 or 5 minutes with the caps down, then 4 or 5 minutes with the caps up. Remove from the broiler and cover mushrooms with the sauce. Garnish with additional parsley. Serve hot.