Hot Stuffed Cremini Mushrooms

This is a little something I borrowed from a friend and modified to suit my own tastes. Has been a huge hit with my vegetarian friends. Quick and easy! Give it a try for your next party or movie night! A bit of a hint... save those stems and keep them in the freezer. They're great to toss into the pot when making stock or broth.

• Ready In: 32 mins
• Serves: 5

Ingredients

• 8  ounces cremini mushrooms, washed & stemmed
• 1  large  jalapeno, minced
• 1  small onion, finely chopped
• 1⁄2 cup parmesan cheese, shredded (reserve 1/4 cup)
• 2  garlic cloves, finely chopped
• 1⁄4 cup  Italian breadcrumbs
• 1⁄2 cup butter or 1⁄2 cup margarine
•  salt and pepper, to season caps

Directions

1. Preheat oven to 400 degrees.
2. Mix jalapeno, onion, garlic, and 1/4 cup parm into butter.
3. Place caps on a bake sheet and season to taste w salt/pepper.
4. Fill caps with butter mixture.
5. Sprinkle remaining 1/4 parm over all the caps.
6. Sprinkle 1/4 of bread crumbs over the parm coated caps.
7. Bake for 15 minutes or until mushrooms give up juices.
8. Broil to crisp up topping if not to satisfaction.
9. Serve and Enjoy!