Prep time: 25 min
Bake: 8 min
Yield: 24 mushrooms
24 large fresh mushrooms, 1.5 to 2 inches in 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 cheddar or smoked Gouda cheese or crumbled blue cheese
- Rinse and drain mushrooms. Remove stems; reserve caps. Chop enough stems to make 1 cup.
- 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 mushroom caps. Arrange stuffed mushrooms in a 15x10x1-inch baking pan. Bake in a 425 oven 8 to 10 minutes or until heated through.