By: Betty Crocker
24 large fresh mushroom 1 1/2″ diameter
1/4 cup sliced green onions
1 clove garlic, minced
1/4 cup butter
2/3 cup fine dry bread crumbs
1/2 cup shredded chedder or blue cheese(2 oz)
Rinse, drain, and remove stems from mushrooms. Chop stems to make 1 cup. In sauce pan, cook the chopped stems, green onions, garlic, butter until tender. Stir in bread crumbs and cheese. Spoon mixture into mushroom heads. Place on baking sheet and bake at 425 for 8 to 10 minutes.
Makes 24 mushrooms.
