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For Mary, Colorado July 18 Newsletter. I have used this recipe:

Cheese Stuffed Mushrooms
Select firm white or creamy-beige mushrooms with caps that are closed or slightly open around the stem for this hot hors d'oeuvre.

1 lb. medium mushrooms (about 24)
1/4 C finely chopped green onions (with tops)
1 clove garlic, finely chopped
1/4 C margarine or butter
1/2 C dry bread crumbs
1/4 C grated Parmesan cheese
2 TB snipped parlsey
1/2 tsp salt
1/2 tsp dried basil leaves
1/4 tsp pepper

Cut ends from mushroom stems. Remove stems from mushrooms and choppy stems finely. Cook and stir mushroom stems, green onions and garlic in margarine over medium heat until tender, about 5 minutes. Remove from heat; stir in remaining ingredients.

Fill mushroom caps with stuffing mixture. Place mushrooms filled sides up in greased baking dish. Cook in 350 degree oven for 15 minutes. Serve Hot.
Kath-Kansas
 

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