This recipe is from Better Homes and Gardens. It's tasty, but I also really like the one from Veganomicon (which doesn't use cheese or butter). Anyway.
24 large fresh mushrooms, 1.5 to 2 inches in diameter
1/4 c. sliced green onions (2)
1 clove garlic, minced
1/4 c. butter
2/3 c. fine dry bread crumbs
1/2 c. shredded cheddar, smoked Gouda, or crumbled blue cheese (2 oz) **note: I've had this with Gouda and feta, both were excellent**
Rinse and drain mushrooms. Remove stems; reserve caps. Chop enough stems to make 1 c.
Rinse and drain mushrooms. Remove stems; reserve caps. Chop enough stems to make 1 c.
In a medium saucepan cook the chopped stems, green onions, and garlic in butter until tender. Stir in bread crumbs and cheese. Spoon crumb mixture into mushroom caps. Arrange stuffed mushrooms on baking sheet; bake in a 425-degree oven 8 to 10 minutes or until heated through.
