Nomen Nescio wrote:
... Which has got me thinking,
have you got any recipies for stuffed mushrooms. ...

I've adapted this recipe from _Nikki and David Goldbeck's
American Wholefoods Cuisine_. It works well with baby
portabellas and the plain white buttons.

2 dozen large mushrooms
3 Tbs butter
1/3 cup Gruyere
2-3 garlic cloves minced
1/2 small white onion chopped fine
1/2 cup fresh bread crumbs
1/4 cup sunflower seeds ground to powder
1 Tbs wheat germ
Chopped parsley, fresh oregano, s&p to taste

Remove stems from the mushrooms and chop them fine. Saute
the chopped stems in 2Tbs butter with the garlic and onion.
Just when the stems have released their juices and start to
get very lightly brown throw in everything else and remove
from heat.

Arrange the mushroom caps on a baking sheet, spoon in the
mixture above, drizzle with the remaining Tbs of butter and
bake at 400F for 10-12 minutes.

HTH

--
Ken Fortenberry