Never a dull moment
1 pound fresh mushrooms
1/2 cup grated Parmesan cheese
1/4 cup melted butter or margarine
1 tablespoon sliced green onions
Remove and chop mushroom stems, set aside caps. Combine chopped stems and other ingredisnts. (You might have extra stems. If so save for another use.) Fill caps. Broil about 5 minutes until tops are slightly brown and crunchy. Serve hot.
May be put together several hours in advance, and broiled when needed.
This recipe was sent to me by Donna Timmens of Ocean Park. Thank you, Donna. Judging from your note, I'm guessing you have many more in your archives. The mushrooms are big and beautiful right now, good timing...