lb.
fresh white button mushrooms, about 2 inches in diameter
1
lb.
lean ground beef
1
cup
chopped celery
1/2
cup
chopped onion
1/4
cup
sliced green onions
1
tsp.
seasoned salt
1
tsp.
minced garlic
1/2
cup
seasoned fine dry breadcrumbs
1/2
cup
grated Romano cheese
1/2
cup
lowfat milk
1
tbsp.
snipped fresh parsley
Directions
Preheat oven to 350°F. Grease 15 1/2x10 1/2x1-inch baking pan. Remove and discard stems from mushrooms; reserve caps.
In large skillet cook ground beef, celery, onion, green onions, seasoned salt and garlic until meat is browned and vegetables are tender. Drain off fat. Stir in breadcrumbs, cheese, milk and parsley. Spoon filling into mushroom caps. Arrange stuffed mushrooms in baking pan.
Bake 10 to 15 minutes or until heated through and mushrooms are tender. Serve immediately.
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