Ingredients

• 1 pound lean ground beef
• 2 pounds fresh mushrooms-stems removed, chopped and reserved
• 1/4 cup margarine
• 1/2 cup chopped green bell peppers
• 2 teaspoons minced garlic
• 3 teaspoons dried parsley
• 1 teaspoon dried basil leaves, crushed
• 2/3 cup dry bread crumbs
• 1/3 cup soft bread crumbs
• 2 cups shredded sharp Cheddar cheese

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil.
4. In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and Cheddar cheese.
5. Place the mushroom caps, upside down, on a large baking pan. Generously stuff each cap with the mixture.
6. Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown.