Italian Stuffed Mushrooms

This is based on my Dad's recipe for stuffed mushrooms which I have tweaked a bit over the years.. They are one of the first things I ever made for a potluck type meal at church when I was only 22 years old. I remember calling my Dad up and asking for the recipe and he said, "You know honey, you just mixa some bread crumbs, Parmigiana, garlic, and olive oil and stuffa the mushrooms. Then you cook em until they are done." That is how most recipes are passed on in an Italian family! You will be happy to know that I have since written the recipe down a bit more precisely.
These are wonderful to make for an appetizer or to bring along as a side dish for a potluck. You may want to double the batch as they go quickly!
Ingredients
20 large mushrooms such as cremini or 40 small button mushrooms
1 large egg
3/4 cup Parmigian Reggiano (Parmesan cheese)grated (reserve a few tablespoons to add to tops at end)
1 cup plain bread crumbs (You can use dry or freshly processed)
1 lemon (the zest the juice)
1/3 cup chopped fresh parsley
2 small cloves garlic - finely minced or grated
salt and pepper
about 6-8 tablespoons olive oil
Directions
Preheat oven to 350

Wipe each mushroom off with a damp rag but do not run them under water.
Remove the stems and discard.

 Zest the lemon and set aside.
In a large bowl dump the oil and add the cheese, egg, garlic, parsley, lemon zest, and salt and pepper, squeeze in half the juice of the lemon in as well.
Mix until well incorporated and slightly moist. If it is not moist enough to hold shape add some more oil but do not overly soak it.
I like to add a drizzle of olive oil all over the mushrooms and inside the cavities before stuffing.
Grab the mixture with your hands and stuff into each mushroom allowing some to heap out a bit and then place them into a shallow baking dish that you have wiped down with olive oil.
Top each mushroom off with the rest of the lemon juice, some more olive oil and a small amount of cheese on top of each,.
Bake in a preheated 350 oven for 20-30 minutes or until just starting to turn  golden brown but not dry.