Cream Cheese-Stuffed Mushrooms

1 lb. medium mushrooms of uniform size (18 to 20)
Vegetable oil for brushing on mushrooms
3 oz. cream cheese
3 T. fine dry bread crumbs
1 T. finely chopped fresh parsley
1 garlic clove, minced
1/4 t. salt
1/4 t. paprika

Preheat oven to 350 degrees. Remove mushroom stems with a melon baller, or twist off. Discard or reserve for another purpose. Rub or brush mushroom caps all over with oil and place, gill-side up, on a baking sheet lightly sprayed with vegetable oil.

In a medium bowl, blend together cream cheese, bread crumbs, parsley, garlic, and salt. Fill each mushroom cap with an equal amount of cream cheese mixture. Sprinkle with paprika and bake until golden, 6 to 7 minutes. Serve immediately.

Serves 18-20.

From The Big Book of Potluck, p. 32.