Stuffed Mushrooms

• 12 whole Crimini Mushrooms
• 4 Tablespoons Butter
• 1 whole Scallion, Minced
• 1 clove Garlic, Minced
• 1/4 cups Bread Crumbs
• 1/2 cups To 3/4 Cup Gruyere Or Sharp Cheddar Cheese, Finely Grated

1. Preheat the oven to 375 degrees F.
2. Remove the stems from the mushroom caps, set the caps in a rimmed baking pan (I like to use a glass pyrex one but anything will work) and then finely chop the stems.
3. In a small saute pan over medium heat, melt the butter.
4. Then add the mushroom stems, scallions and garlic and saute for a couple minutes to soften.
5. Then add the bread crumbs.
6. You want the mixture to be pretty buttery so just add the bread crumbs a little at a time so you dont end up with a dry mixture.
7. If you accidentally add too much, just throw in a little more butter to loosen it up.
8. Then using a small spoon, scoop a little of the mixture into each mushroom cap.
9. Next, top with a little of the cheese on each mushroom.
10. Bake until mushrooms are soft and the cheese is melted, about 1520 minutes.
11. Serve hot.

crimini mushrooms, butter, scallion, clove garlic, bread crumbs, gruyere

Taken from tastykitchen.com/recipes/appetizers-and-snacks/stuffed-mushrooms-9/ (may not work)