Vegetable Mushroom Caps (Recipe)

Ingredients

24 large fresh mushrooms (abut 1 1/2 to 2 inches in diameter)
2 tablespoons butter or margarine
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 teaspoons Worcestershire sauce
1 tablespoon snipped regular or Italian parsley
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine, melted
Regular or Italian parsley sprigs (optional)

Steps

1. Rinse the mushrooms and pat dry.  Remove and chop the stems.  Set the mushroom caps aside.

2. Melt the 2 tablespoons butter or margarine in a large skillet.  Stir in the mushroom stems, onion, celery, Worcestershire sauce, parsley, salt and pepper.  Cook and stir until the vegetable are tender.

3. Brush the mushroom caps with the melted butter or margarine and spoon in the vegetable mixture.

4. Place the caps, stuffed side up, in the skillet.  Cover and cook over medium heat for 8 minutes.

5. Transfer the mushroom caps from the skillet to a warm platter.  Garnish with parsley, if desired.