8-10 fresh mushrooms (med.)
1 tbsp. butter
2 tbsp. minced onions
1/4 tsp. Worcestershire sauce
1/4 c. bread crumbs
1/4 c. shredded Cheddar cheese
Salt & pepper
2 tbsp. water

Wash mushrooms and drain on paper towels. Pull stems and finely chop. Melt butter in small pan on medium low heat. Add stems and onions, saute until tender. Stir in Worcestershire sauce, bread crumbs, cheese, salt and pepper. Salt inside of mushrooms and fill with mix. Mounding over top. At this point, mushrooms can be refrigerated up to a few days. Put 2 tablespoons water in pan, arrange mushrooms. Bake 20 minutes.