12 large fresh mushrooms

1/2 cup finely chopped celery

2 tbsp melted butter or maragrine

1/2 cup finely chopped green onions with tops

1/4 cup finely chopped green peppers

1/4 cup dry white wine

1/2 tsp Worcestershire sauce

1/4 cup Italian style bread crumbs

1 & 1/2 tsp grated parmesan cheese

Clean mushrooms with damp paper towel. Remove stems and chop stems; set aside. Brush caps with butter. Melt 2 tbsp butter in large skillet. Add mushroom stems, chopped celery, onions and green pepper. Sauté until tender. Add white wine and Worcestershire sauce; simmer 5 minutes. Stir in bread crumbs. Spoons vegetables mixture into mushroom caps; sprinkle with cheese. Place mushrooms in a shallow baking pan. Bake at 350 degrees for 18-20 minutes. Makes 1 dozen.

Recipe by E. Jean Sharpe

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