Stuffed Mushrooms

• 2 lb. whole mushrooms
• 1 medium onion
• 1 1/2 c. Pepperidge Farm Italian seasoned stuffing
• garlic powder
• 2 sticks butter or margarine
• 3/4 c. grated Parmesan cheese
• oregano (if needed)
• Italian spices (if needed)
• salt and pepper to taste

1. Wash mushrooms and remove stems.
2. With small spoon (such as a baby spoon) scrape out insides of mushrooms and place them and stems in mixing bowl.
3. Chop onion finely and saute in butter.
4. Add mushroom stems and scrapings.
5. Continue cooking and add garlic powder to taste.
6. Add stuffing, finely crushed and Parmesan cheese. If Pepperidge Farm stuffing is used, no extra spices are required. If other bread crumbs/stuffing is used, oregano and other Italian spices must be used according to taste.
7. Fill mushrooms with mixture and bake in 350u0b0 oven about 8 minutes.
8. Add grated Cheddar or Swiss or Monterey Jack cheese to tops of mushrooms and heat again to melt.
9. Mushrooms may be reheated several times.

mushrooms, onion, italian seasoned stuffing, garlic, butter, parmesan cheese, oregano, italian spices, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=271310 (may not work)