Serving stuffed mushrooms at any social gathering is sure to be a hit with your guests. Make these with a variety of stuffings such as cheddar cheese, prosciutto, pesto or crab meat. Please note: When making a different variety of these Stuffed Mushrooms the ingredients do vary. There are a couple more variations to try at the bottom of this recipe. Yields 24 mushrooms

Stuffed Mushrooms

INGREDIENTS

• 24 large fresh mushrooms (1 1/2 to 2 inches in diameter)
• Nonstick cooking spray
• 1/2 cup sliced green onions (2)
• 1 clove of garlic, minced
• 1/4 cup butter or margarine
• 1/2 cup fine dry breadcrumbs
• 1/2 cup shredded cheddar or smoked Gouda cheese or crumbled blue cheese (2 ounces)
• 2 strips crisp cooked bacon, crumbled

DIRECTIONS

1. Clean mushrooms, remove stems, and set stems aside.
2. Place mushroom caps, stem sides down, in a 15x10x1 inch baking pan.
3. Lightly coat mushroom caps with cooking spray.
4. Bake in a 425° oven for 5 minutes.
5. Drain mushroom caps, stem sides down, on a double thickness of paper towels.
6. Chop enough of the mushroom stems to make 1 cup.
7. In a saucepan, cook chopped mushroom stems, green onions and garlic in hot butter until tender.
8. Stir in breadcrumbs, cheese and bacon mixture.
9. Turn mushrooms stems up: fill with bacon mixture.
10. Return mushroom caps to baking pan.
11. Bake 8 to 10 minutes or until heated thoroughly.

VARIATIONS Prosciutto Stuffed Mushrooms: Prepare as above except omit the butter, cheese and bacon. Cook mushroom stems, green onions and garlic in 1/4 cup olive oil. Stir in breadcrumbs 1/3 cup chopped prosciutto, 1/4 cup shredded Parmesan or Asiago cheese, and add 1 teaspoon dried Italian seasoning, crushed. Continue as directed. Pesto Stuffed Mushrooms: Prepare as above except discard the mushroom stems. Omit green onion, garlic and breadcrumbs, cheese and bacon. In a small bowl combine 1/2 cup prepared pesto, 1/2 cup shredded Parmesan, and 1/4 cup toasted pine nuts. Continue as directed.