Stuffed Mushrooms

By Pineknot



24 large fresh mushrooms, 1 1/2 to 2 inches in diameter
1/4 cup sliced green onions (2)
1 clove garlic, minced
1/4 cup butter or margarine
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; reseve 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 15 x 10 x 1 inch baking pan. Bake in a 425 degree oven 8 to 10 minutes or until heated through.

Prosciutto-Stuffed Mushrooms: Prepare as above, except omit shredded cheese. Stir 1/3 cup chopped prosciutto, 1/4 cup shredded Provolone cheese, and 1/2 teaspoon dried Italian seasoning, crushed, into the crumb mixture.