In a shallow bowl mix together the oil, breadcrumbs, Parmesan, garlic, parsley, salt & pepper and set aside.
Beat the egg in a separate shallow bowl and set aside.
One at a time dip the mushrooms in the egg, shake off any excess egg then roll in the breadcrumb mixture while gently pressing the breadcrumbs on the mushrooms to help them adhere. Place the breaded mushrooms on a wire baking rack above a sheet pan.
Bake the mushrooms for 15 minutes or until browned.
Take mushrooms out of the oven and allow to cool for 10 minutes before serving.
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