Sherried Stuffed Mushrooms

1 1/2 lbs. medium size mushrooms
3/4 cup melted butter or margarine
1/3 cup minced green onion
1/3 cup sherry
1 1/4 cups seasoned breadcrumbs

Heat oven to 350°. Wipe mushrooms with a damp paper towel and remove the stems. Swirl the mushroom caps in the melted butter and place on a shallow baking sheet.

Mince the mushroom stems, then sauté the stems and green onions in the remaining butter until very tender. Remove from the stove and stir in the sherry and breadcrumbs.

Spoon the mixture into the mushroom caps and bake until hot, about 10 to 15 minutes. Serve warm. Makes about 24 appetizers.