Stuffed Mushrooms

24 large fresh mushrooms, 1 1/2 to 2 inches in diameter
1/4 cup of sliced green onion
1 clove garlic, minced
1/4 cup of margarine or butter
2/3 cup of fine dry bread crumbs
1/2 cup of shredded cheddar or crumbled blue cheese

Wash and drain mushrooms. Remove stems. Reserve caps. Chop enough stems to make 1 cup. In a medium saucepan cook stems, onion, and garlic in margarine or butter until tender. Stir in bread crumbs and cheese. Spoon crumb mixture into mushroom caps. Arrange mushrooms in a 15 x 10 x 1 inch baking pan. Bake in a 425ºF. oven for 8 to 10 minutes or until heated through. Makes 24

Spinach Stuffed Mushrooms: Prepare as above, except omit cheese. Cook 1 cup of chopped fresh spinach with the stem mixture. Stir 1/4 cup of grated Parmesan cheese and 1/2 teaspoon on crushed dried marjoram into crumb mixture.

Sausage Stuffed Mushrooms: Prepare as above except omit margarine or butter and cheese. Reduce bread crumbs to 2 tablespoons. Cook 1/2 pound bulk Italian sausage with stem mixture until sausage is brown. Drain fat. Stir 2 tablespoons of grated Parmesan cheese and bread crumbs into sausage mixture.