2 lb. fresh mushrooms
1 med. onion
3 stalks celery
1/2 c. butter
14 oz. herb seasoned bread crumbs or cubes
1 1/2 c. water
1 can cream of mushroom soup

1. Clean 2 pounds of fresh mushrooms, separating the stems from the caps.

2. Chop the stems up and saute the stems with 1 medium onion (chopped) and chopped celery in 1/2 cup butter in a 4 quart saucepan, until tender. Add the herb seasoned stuffing mix into the saucepan, stir until blended, adding the water to make the dressing moist.

3. Fill each mushroom cap with the dressing mixture and place cap side down in a buttered or non-stick sprayed casserole dish.

4. Top with can of soup (undiluted) and bake at 350 degrees for 30 minutes.