Prep - 25 mins
Bake - 8 mins
Makes - 24 mushrooms
24 large fresh mushrooms, 1 1/2 to 2 inches in diameter
1/4 cup sliced green onions (2)
1 clove garlic, minced
1 cup butter or margarine
2/3 fine dry bread crumbs
1/2 cup shredded cheddar
1. Rinse and drain mushrooms. Remove stems; reserve caps. Chop enough stems to make 1 cup.
2. In a medium saucepan cook the chopped stems, green onions, and garlic in butter until tender. Stir in bread crumbs and cheese. Spoon crumb mixture into mushrooms caps. Arrange stuffed mushrooms in a 15x10x1 inch baking pan. Bake in a 425 oven 8 to 10 minutes or until heated through.