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Stuffed Mushrooms




Source of Recipe


by Jodhi/EDC, from Amandimera


List of Ingredients




24 large fresh mushrooms, 1½-2 inches in diameter
1/4 cup sliced green onions
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

Recipe



Wash and drain mushrooms. Remove stems. Reserve caps. Chop enough stems to make 1 cup.

In a medium saucepan cook stems, onion, and garlic in margarine or butter till tender. Stir in bread crumbs and cheese.

Spoon crumb mixture into mushroom caps. Arrange mushrooms in a 15x10x1-inch baking pan.

Bake in a 425 degree oven 8 to 10 minutes or till heated through.

Makes 24.

Microwave directions:
Prepare mushroom stems and caps as above.

In a 1-quart casserole micro-cook stems, onion, and garlic in margarine or butter, uncovered, on 100% power (high) for 2 to 4 minutes or till tender. Stir in bread crumbs and cheese.

Spoon crumb mixture into mushroom caps. Arrange
half of the caps on a 10-inch round plate, leaving the center open. Cook, uncovered, on high for 4 to 5 minutes or till heated through. Repeat with
remaining caps.