2 (8 oz. containers) fresh mushrooms
4 tbsp. butter
6 green onions, finely chopped
1 garlic clove, minced
8 oz. softened cream cheese
1-1/2 c. soft bread crumbs (about 4 pieces of bread chopped in food processor)
salt and pepper to taste

Remove stems from cleaned mushrooms and chop stems finely in food processor. Do not puree. Scrape out the inside of mushroom caps with the tip of a potato peeler or spoon and add to chopped stems.

Melt butter in large sauté pan over medium heat; sauté onions, garlic and chopped mushroom stems until most of the liquid has evaporated from the mushrooms, about 10 to 15 minutes. Stir in cream cheese. Add bread crumbs. Season with salt and pepper. Stir until mixture holds together enough to form a ball.

If too dry, add more butter. If too moist, add a few more bread crumbs. Spoon mixture into mushroom caps; press firmly. Place on a cookie sheet.

Bake at 350°F on top oven rack 10 to 15 minutes. Serve hot.