Stuffed Mushrooms

Stuffed Mushrooms
from Kotori blog

24 Large Fresh Mushrooms (about 1 - 2 inches in diameter)

1/4 C Green Onions (2), sliced

1 Clove Garlic, minced

1/4 C Butter

2/3 C Fine Breadcrumbs

1/2 C Shredded Parmesan Cheese

Rinse and drain mushrooms. Remove stems; reserve caps. Chop enough stems to make 1 cup.

In a medium skillet cook the copped stems, green onions and garlic in butter until tender. Stir in bread crumbs and cheese.

Spoon crumb mixture into mushroom caps. Arrange mushrooms in a baking pan. At this point you can cover the pan and refrigerate for up to 24 hours.

Bake uncovered at 425 for 10 - 15 minutes or until heated through. The caps should be soft and the topping should be slightly crisp.

**these were soooo good. if you're a mushroom person, at least. they're best fresh from the oven, so make sure you plan for that!