24 very lg. fresh mushrooms
1/2 c. sliced green onion
1/2 c. finely shredded carrot
1/2 tsp. fine herbs, crushed
1 tbsp. butter
1/4 c. Grape-Nuts cereal
Nonstick spray coating
Paprika (optional)

Fine herbs is an herb blend usually including parsley, tarragon, basil, thyme and chives.

Remove stems from mushrooms; reserve. Simmer mushroom caps in a small amount of boiling water for 2 minutes. Drain. Invert caps on paper towels. Cool. Finely chop stems to make about 1 cup.

In a small saucepan, cook and stir chopped mushroom stems, green onion, carrot, and fine herbs in butter until onion is tender. Stir in cereal. Spray a shallow baking pan with non-stick coating. Spoon some of the mushroom mixture into each mushroom cap; place in the baking pan. Sprinkle with paprika, if desired. Bake, covered, in a 425 degree oven for 12-15 minutes or until heated through.