1 pound medium mushrooms (18)

1/4 cup butter or marjarine - melted

1/4 cup green onions finely chopped

1/4 cup water, white wine, or sherry

1 cup herbseasoned stuffing

 

Wash mushrooms and remove stems. Dip caps in melted butter and place upside down in a shallow baking pan. Finely chop 1/4 cup mushroom stems and saute with green onions in remaining butter, adding more butter if necessary. Add water or wine. Lightly stir in stuffing. Spoon mixture into mushroom caps. Bake at 350 degrees until hot, about 10 minutes.

Makes about 18 hors d' oeuvres.