30 large size fresh mushrooms (about 1 lb.)
salt and pepper
1/4 cup minced green onions
1/4 cup butter
1/4 cup sherry
1/4 cup water
3 cups mashed potato flakes
1/3 cup grated Parmesan cheese
paprika

Remove caps from mushrooms; arrange, hollow side up, in buttered shallow baking dish. Season with salt and pepper. Chop mushroom stems; cook, with onion, in the 1/4 cup butter 4 to 5 minutes, until tender, stirring occasionally. Remove from heat; add sherry and water. Stir in potato flakes and cheese to make a stiff mixture. Place a generous spoonful in each mushroom cap; sprinkle with paprika.

Bake in 375°F oven 15 minutes, until hot. Serve as hors d'oeuvres.

Makes 30 stuffed mushrooms.

MICROWAVE METHOD:

Mushrooms can be prepared and stuffed ahead of time. Refrigerate until serving time. Cover loosely with wax paper. Cook on HIGH 3 minutes; rotate pan 1/2 turn and cook 2 to 3 minutes, until piping hot.

Submitted by: Michelle Callahan