Mushroom Caps

By Gina G

Ingredients

• 8 to 10 lg. fresh mushrooms
• 1 Tablespoon butter
• 2 Tablespoons onion, minced
• 1/4 Tablespoon Worcestershire sauce
• 1/4 cup shredded sharp chedder cheese
• 1/4 cup soft bread crumbs (shred one slice of bread)
• 2 tablespoons water
• Salt and pepper to taste

Preparation

Step 1

Preheat the oven to 350 degrees. Rinse, dry, and trim the mushrooms. Chop up the stems and reserve the caps.

In a medium saucepan, melt butter. Brush the outside of the caps with some of the butter.

To the remaining butter in saucepan, add the onions and chopped mushroom stems. Saute about 5 minutes. Stir in Worcestershire sauce.
Add the bread crumbs, cheese, salt, and pepper. Mix well. Spoon a tablespoon of this mixture into each cap. At this point you may cover and refrigerate these mushrooms for up to 24 hours.

Put 2 Tablespoons of water in a baking dish and arrange the mushrooms in the dish. Bake for approximately 20 minutes.