Stuffed Mushrooms

Preheat the oven to 375ºF.

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.

In a small saute pan over medium heat, melt the butter. Then add the mushroom stems, scallions and garlic and saute for a couple minutes to soften. Then add the bread crumbs. You want the mixture to be pretty buttery so just add the bread crumbs a little at a time so you don’t end up with a dry mixture. If you accidentally add too much, just throw in a little more butter to loosen it up.

Then using a small spoon, scoop a little of the mixture into each mushroom cap. Next, top with a little of the cheese on each mushroom.

Bake until mushrooms are soft and the cheese is melted, about 15–20 minutes.

Serve hot.