24 fresh mushrooms
75 ml butter 1/3 cup
50 ml green onions, sliced 1/4 cup
1 garlic clove, finely chopped
150 ml dry unseasoned bread crumbs 2/3 cup
125 ml cheddar cheese, shredded 1/2 cup
3 ml hot pepper sauce 3/4 tsp
salt
Remove stems from mushrooms. Set caps aside. Chop enough stems to make 1 cup (250 ml).
In a large skillet; melt butter over medium-high heat. Add chopped stems, onion and garlic. Cook until mushrooms and onions are tender, stirring occasionally. Remove from heat. Add bread crumbs, cheese, pepper sauce and salt. Spoon 1 heaping tablespoon (15 ml) into each mushroom cap. Place on baking sheet. Bake in preheated 425 F (220 C) oven for 10 minutes or until heated through.
Serves: 6