1 lb. Large fresh mushrooms
1 cup soft fine bread crumbs
½ cup finely chopped tomatoes
¼ cup shredded sharp American cheese
2 Tbs. finely chopped parsley
1½ tsp. salt
¼ tsp. ground thyme
1/8 tsp. ground black pepper
4 Tbs. butter of margarine, melted
1 tsp. lemon juice
¼ cup buttered bread crumbs
Rinse and pat dry mushrooms. Remove stems from mushrooms and chop very fine; set caps aside. Combine stems with bread crumbs, tomatoes, cheese, parsley, salt, thyme, black pepper and 2 Tbs. of the butter. Sauté mushroom caps in remaining 2 Tbs. of the butter and lemon juice. Fill cap with bread crumb mixture. Sprinkle buttered crumbs over tops. Place on baking sheet and broil 5 to 8 minutes. Serve as an hors d’ oeuvre or meat accompaniment.
