8 oz. fresh mushrooms
2 tbsp. butter
1/4 c. chopped celery
1/4 c. chopped onion
1/4 c. dry bread crumbs
1 tsp. Worcestershire sauce
1 tsp. parsley flakes
1/4 tsp. salt
1/8 tsp. oregano

Wash mushrooms. Remove and chop stems. Combine stems, butter and vegetables in bowl. Microwave on high 1 1/2-2 1/2 minutes or until vegetables are tender, stir once.

Stir in remaining ingredients. Mound into mushroom caps. Arrange caps on paper towel lined plate, larger caps to the outside. Microwave 1 1/2-3 minutes or until thoroughly heated, rotate plate once or twice.