Stuffed Mushrooms

36 medium mushrooms (about 1 lbs.)

2 Tbsp. butter or margarine

¼ cup green onions, chopped

1 ½ cup soft bread crumbs

½ tsp. oregano

¼ tsp. salt

¼ tsp. pepper

1 Tbsp. butter or margarine

grated parmesan cheese

Preheat oven to 350 degrees.  Remove stems from mushroom cap, save stems.  Finely chop stems to measure 1/3 cup.  Reserve caps.  Melt 2 Tbsp. margarine in 10 inch skillet over medium-high heat.  Cook chopped mushroom stems and onions in margarine for about 3 minutes.  Stirring frequently until onions are softened remove from heat.  Stir in bread crumbs, oregano, salt, and pepper.  Fill mushroom caps with bread crumb mixture.  Melt 1 Tbsp. margarine in the oven in a pan that’s large enough to fit all mushrooms.  Place mushrooms filled sides up, in pan.  Sprinkle with cheese.  Bake about 15 minutes.  Set oven control to broil.  Broil mushrooms with tops 3 to 4 inches from heat, about 2 minutes or until tops are light brown.  Serve hot.