Valley Mushrooms

Cheese Stuffed Mushrooms

2 lb. (1 kg) large white mushrooms
8 oz (500 g) shredded cheddar cheese
1 tsp (5 ml) oregano
1 tbsp (15 ml) parsley
3 tbsp (45 ml) finely chopped onion
Salt and pepper to taste

Preheat oven to 375° F. Clean mushrooms and snap out the stems by pushing them to the side. In a small bowl mix cheese, onion, oregano, parsley, salt and pepper. Stuff each mushroom with cheese mixture and set in a shallow ovenproof dish. Bake until cheese melts and is slightly golden.

Tip:
Save the mushroom liquid in the pan to add to soups, stews, etc.R