2 lb. med. mushrooms (about 34)
1 (4 oz.) pkg. blue cheese
1 tbsp. minced green onion
1 tsp. Worcestershire
3/4 pt. cherry tomatoes (about 16)
3 tbsp. dry bread crumbs

About 30 minutes before serving. Remove mushroom stems. (Reserve stems for use in salad another day.) Place mushrooms, rounded-side down, in 13 x 9 inch baking dish. In bowl, blend blue cheese, green onion and Worcestershire. Cut each cherry tomato in half.

Fill each mushroom cap with about 1/4 teaspoon bread crumbs, a scant 1/2 teaspoon cheese mixture; top with a tomato half. Bake in 375 degree oven for 15-20 minutes until mushrooms are tender. Makes about 17 appetizers.