Stuffed mushrooms

Stuffed mushrooms are wonderfully savory, very easy to make and are always a hit during the holidays. This is my mother's recipe and my second daughter's favorite.

To make a vegan version, just use non-dairy butter, vegan Worchestershire sauce and Daiya vegan cheese.

Preheat oven to 350*

1 package white button mushrooms
1 package shredded cheddar or cheese blend
3/4 tsp Worchestershire sauce
1/2 tsp Italian Herbs

1/2 tsp salt

1/2 tsp of pepper

1/2 tsp garlic powder

1/4 cup bread crumbs

1/4 cup melted butter

Wash and unstem mushrooms. Place mushroom caps in a greased 8x8 dish, I have used pie pans too. Chop the stems, place in medium sized bowl. Combine the remain ingredients with the chopped mushroom stems.

Stuff mushroom caps (place any extra stuffing around the caps), bake in a 350 degree oven, uncovered, for about 30 minutes or until the mushrooms are juicy and the cheese is melted.

This recipe can be easily doubled and baked in a 13 x 9 pan. I live in high altitude, so occasionally I have adjusted the butter if the mixture seemed a bit dry. I have tried using other types of mushrooms and found that the white mushrooms seem to produce the best results.