1/2 lb. med. size mushrooms
4 tbsp. butter
1/2 c. finely chopped green onion
3 tbsp. bread crumbs
1 tbsp. dried parsley flakes

Clean mushrooms and separate caps and stems. Arrange caps hollow-side-up in a single layer in a 9x13x2 inch oblong baking dish. Set aside.

Dice mushroom stems finely. Combine with butter and green onion in a 1-quart glass casserole. Microwave, uncovered, for 3 to 4 minutes, or until onion is tender, stirring twice. Add bread crumbs and parsley flakes. Set aside.

Cover mushroom caps and microwave for 2 to 3 minutes, or until nearly cooked, rotating the dish half turn after the first minute. Stuff each cap with some of the bread crumb mixture. Cover and microwave for 2 minutes, or until hot.