24 large fresh mushrooms
1/4 c. sliced green onions
1 clove garlic minced
1/4 c. margerine or butter
2/3 c. fine dry bread crumbs
Wash and drain mushrooms. Remove stems. Reserve caps. Chop stems. In a medium saucepan cook stems, onion, and garlic in margarine or butter till tender. Stir in bread crumbs. Arrange mushrooms in a baking pan. Bake at 425 for 8-10 minutes or until they are heated through.
Options: (I usually do this.)
Add 1 c. chopped fresh spinach with the stem mixture. Stir in 1/4 c. grated Parmesan cheese and 1/2 teaspoon crushed dried marjoram into crumb mixture. Bake as above.
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