Mushroom Stuffed Mushrooms

• Brush off/rinse 3-4 mushrooms per serving, and remove their stems.
• Cut off the woody end of the stems and toss it.  Mince the rest of them up into little bits.
• Saute the minced mushrooms with: 1 tbl butter, 2 tsp thyme, and 1 chopped clove garlic per serving.
• Once mushroom has cooked down some, pull from heat and add 2 tbl plain breadcrumbs (can crush up crackers in a pinch) per serving.  
• Stir in bread crumbs, then add 1-2 tbl fresh grated parm per serving.  Add 1/2 egg (use just the white if you are making an odd number of servings, do not muck about trying to figure out what 1/2 of the egg actually is) per serving to bind.  Taste and add salt and pepper accordingly. (Yes, I know I recommended eating a raw egg. It is just a bite of one, shush.)
• Brush your reserved mushroom caps with a tiny bit of olive oil or melted butter, and fill them with the stuffing.
• Bake at 350/400/whatever your oven is on for the other things you are probably cooking for 10-15 mins.
• This is a pretty effortless dish to make if you have people randomly show up, while they are snacking on this it buys you time to make some actual dinner.  It would also be a pretty good lunch on its own with a salad.