1. For each of the following stuffings - use 12-15 large fresh mushrooms.

2. Wash and remove stems and dry.

3. Prepare one of the following stuffings. Divide evenly amongst caps and mound slightly. Arrange caps in a circle on a plate suitable for microwaving.

4. Microwave on high 3-4 minutes rotating 1/2 turn after 2 minutes.

SPINACH STUFFING:

1 pkg. frozen Spinach Souffle (Stouffer's)

Remove from foil container and with sharp knife cut in half. Return half to the freezer. Place the other half in quart casserole and partially defrost in the microwave. Mash with a fork. 1 tsp. lemon juice 1/2 tsp. instant minced onion 1/4 tsp. salt

Mix these ingredients into the spinach souffle and microwave as directed in step #4.

HAM OR BACON AND ONION STUFFING:

Stems from mushrooms, finely chopped
1/2 c. finely chopped onion

Microwave on high for 4 minutes. 1/4 c. bread crumbs 1/2 c. chopped bacon or ham (about 8 slices bacon) 1 tbsp. parsley, chopped

To hot mixture above, add cream cheese, mashing and mixing well. Stir in crumbs, ham or bacon. Sprinkle with parsley. Follow step #4.