Cheese-Stuffed Mushrooms

1 lb. medium mushrooms (about 24)

¼ cup finely chopped green onions (with tops)

1 clove garlic, finely chopped

¼ cup butter

½ cup dry bread crumbs

¼ cup grated Parmesan cheese

2  T.  snipped parsley

½ t. dried or 1 t. fresh chopped basil leaves

¼ t. fresh-cracked black pepper

Cut ends from mushroom stems.  Remove stems from mushrooms; chop stems finely.   Cook and stir mushroom stems, green onions and garlic in butter over medium heat until tender, about 5 minutes.  Remove from heat; stir in remaining ingredients.  Fill mushroom caps with stuffing mixture and place in shallow casserole dish or on a cookie sheet.  Mushroom can be refrigerated at this point for up to 4 hours.   Cook in 350F degree oven for 15 minutes.  Serve hot.