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Split 6 portobello mushroom caps to make 12 thin rounds. Toss 1 1/4 c. shredded muenster cheese, 2/3 c. breadcrumbs, 2 T. chopped parsley, 1 grated garlic clove, and salt and pepper. Layer the portobello rounds and cheese mixture in a baking dish, making 3 layers of each. Drizzle with 3 T. water, cover with foil and bake at 400 degrees, 35 mins. Uncover and bake 8 more mins.
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