Onion and Swiss Stuffed Mushrooms

1. Move your oven rack to the top position. Preheat oven to 450F.
2. Wipe mushrooms of any dirt with a dry paper towel. Remove stems, so that the caps create a small bowl. Place the caps, upside down on an aluminum foil lined baking sheet. Dice the stems and set aside.

For the Filling

1. Place bread slices in a food processor and pulse until you get breadcrumbs. 
2. Add the onions, parsley, garlic, and salt. Pulse to combine. Add cheese, and pulse again. 
3. Add the egg. Pulse a few times. Then, add the vegetable broth, a little at a time, pulsing as you add, until the stuffing is moist and sticks together.

Putting It All Together

1. Fill each mushroom cap with ½ tsp of filling.
2. Bake caps 10 - 12 minutes, until stuffing begins to crisp and mushrooms begin to soften.
3. Cool slightly before serving.