Mushrooms Seville

15 medium size mushrooms
6-7 stems, coarsely chopped
3/4 c. Pepperidge Farms stuffing, rolled fine
1 tbsp. Italian dressing
2 tbsp. dry vermouth
1 tbsp. grated Parmesan cheese
2 tbsp. melted butter
Paprika

Directions:

Rinse and pat mushrooms dry. Remove stems and coarsely chop 6 to 7 stems. Combine bread crumb stuffing, mushroom stems, dressing, dry vermouth, and grated cheese. Dip mushroom caps in melted butter and fill with mixture. Sprinkle with paprika. Bake in preheated 350 degree oven for 10 to 15 minutes. Since mushroom sizes vary, repeat directions for making additional filling if necessary.