24 med. size mushrooms
2 tbsp. olive oil
4 tbsp. grated onion
1/2 c. diced celery
1 tsp. dill weed
1/2 tsp. dried parsley
1/8 tsp. red pepper
8 oz. Gruyere cheese (1 c. grated)

Mince mushroom stems. Heat oil in skillet and saute mushrooms with onions and celery over fairly high heat, stirring often. When vegetables are tender and moisture has evaporated, lower the heat, add herbs and cook a minute longer. Let mixture cool a bit, then stir in the cheese.

Preheat oven to 450 degrees; grease a baking pan. Heap filling into mushroom caps and place in pan. Bake 10-15 minutes. Serve hot. May use Swiss cheese in place of Gruyere cheese. 24 servings.