(In these photos I am making a double batch without measuring, so your batch probably won't look like this)
24 large fresh mushrooms, 1.5-2 in. diameter (I find the diameter isn't a big deal, button mushrooms are just fine)
1/4 cup sliced green onion
1 clove garlic minced
1/4 cup butter
2/3 cup fine dry breadcrumbs (I always use Italian bread crumbs for the added seasoning)
1/4 cup shredded cheddar, smoked Gouda, or crumbled blue cheese (I always go for the Gouda!)
Rinse and drain mushrooms.
Remove stems, reserve caps.
Chop enough stems to equal 1 cup.
In a medium saucepan cook chopped stems, green onions and garlic in butter until tender.
Stir in cheese and bread crumbs.
Spoon mixture into mushroom caps (I find a teaspoon is easiest).
Arrange in a baking pan.
Bake at 425 for 8-10 minutes, or until heated through.