15 large white mushrooms
¼ C butter, melted
salt and pepper
2 T butter
3 T green onions, chopped
1 T flour
¼ C milk
3 T parsley, chopped finely
1 clove garlic, crushed
3 T feta cheese, crumbled
¼ C kasseri cheese, grated
2 T butter
Brush mushrooms clean. Remove the stems and set aside. Brush caps with melted butter and arrange hollow side up in baking dish. Sprinkle with salt and pepper.
Preheat oven to 375°F.
Mince mushroom stems. Heat small frying pan and add 2 T butter. Sauté stems and onions until liquid is absorbed.
Add flour to pan; mix well. Add milk, stirring until beginning to thicken. Add parsley, garlic, salt and pepper. Mix well. Add feta cheese to mixture and fill mushroom caps.
Top with kasseri and a few dots of butter. Bake 15 to 20 minutes, or until stuffing has browned lightly and cheese has melted.
Source: The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, Rome by Jeff Smith