Stuffed Mushrooms

Ingredients

• 24 large fresh mushrooms, 1 1/2 to 2 inches in diameter
• 1/4 cup sliced green onion
• 1 clove garlic, minced
• 1/4 cup margarine or butter
• 2/3 cup fine dry bread crumbs
• 1/2 cup shredded cheddar or crumbled blue cheese (2 ounces)

Instructions

1. Wash and drain the mushrooms. Remove the stems and reserve the caps. Chop enough stems to make 1 cup.
2. Cook the chopped stems, onion, and garlic in margarine or butter until tender. Stir in the bread crumbs and cheese.
3. Spoon the mixture into the caps. Arrange in a 15x10x1-inch baking pan and bake at 425 F for 8 to 10 minutes or until heated through.
4. Microwave option: Microwave the stems, onion, garlic, and margarine or butter uncovered in a 1-quart casserole on high for 2 to 4 minutes. Stir in crumbs and cheese, fill the caps, and arrange half on a 10-inch round plate with the center open. Microwave uncovered on high for 4 to 5 minutes; repeat with the remaining caps.
5. Spinach variation: Omit the cheese. Cook 1 cup chopped fresh spinach with the stem mixture; stir in 1/4 cup grated Parmesan and 1/2 teaspoon crushed dried marjoram.
6. Sausage variation: Omit the margarine or butter and cheese; reduce crumbs to 2 tablespoons. Cook 1/2 pound bulk Italian sausage with the stem mixture, drain, and stir in 2 tablespoons grated Parmesan and the crumbs.
7. Pepperoni variation: Omit the cheese; stir 1/4 cup chopped pepperoni and 1/2 teaspoon dried Italian seasoning into the crumb mixture.
8. Ham variation: Substitute crushed corn bread stuffing mix for the crumbs and omit cheese. Stir in 1/4 cup finely chopped fully cooked ham and 2 tablespoons chopped pecans.