1 1/2 lb. fresh mushroom caps
1 c. butter, melted
2 tsp. finely chopped onion
1 garlic clove, minced
1/2 tsp. rosemary
3/4 tsp. Worcestershire sauce

The mushroom stems can be sauteed and added to hot, cooked green beans.

Place mushroom caps in a 1 1/2 quart casserole. Combine remaining ingredients. Pour over mushrooms. Bake, covered, at 325 degrees for 30 minutes, or until tender. 12 servings.