Stuffed Mushrooms

This is a recipe that I’ve been making for years around the holidays.  It’s easy to make and delicious.
– Kathy

INGREDIENTS

• 1 pound medium white button mushrooms (about 18)
• ¼ cup butter or margarine, melted
• ¼ cup green onions, finely chopped
• ¼ cup water, white wine, or sherry
• 1 cup Pepperidge Farm herb seasoned stuffing
  
  

INSTRUCTIONS

1. Preheat oven to 350° F.
2. Wash mushrooms, remove stems and reserve.
3. Dip caps in melted butter and place upside down in a 13×9 baking pan. 
4. Finely chop enough mushroom stems to equal ¼ cup.
5. Heat a sauté pan over medium heat and add remaining butter. Add chopped mushroom stems, the green onions and cook until the moisture in the stems is released. Adding more butter if necessary. 
6. Add water, wine or sherry.  Add stuffing and lightly mix.  
7. Spoon mixture into mushroom caps. 
8. Bake mushrooms until hot, about 10 minutes. 
9. Transfer mushroom to a platter and serve!