2 lb. medium mushrooms
1/4 c. butter
2 tbsp. finely chopped green onion
1 clove garlic, minced
1 c. shredded natural Swiss or Cheddar cheese
1/2 c. dried bread crumbs
2 tbsp. chopped parsley
1/2 tsp. salt

Remove stems from mushrooms; chop stems. Set mushroom caps and stems aside. In 10-inch skillet over medium-high heat in hot butter, cook mushroom stems, green onion and garlic until tender. Remove skillet from heat; stir in cheese, crumbs, parsley and salt. Preheat oven to 450°F. Fill mushroom caps with crumb mixture. Place mushrooms on a jelly roll pan.

Bake 10 minutes or until mushrooms are very hot. For a variation, Crab Stuffed Mushrooms: Prepare as directed, but omit cheese. Add 1 (6 oz.) can crabmeat, drained and picked over, 1 beaten egg, 2 tablespoons dry sherry and 2 tablespoons mayonnaise to skillet along with bread crumbs.

Yields 90 mushrooms.