Button mushroom caps make excellent appetizers. Pull out the stem, giving you a nice cavity to fill with whatever you desire. The secret to working with fresh whole mushrooms when you plan to stuff them is to saute a few minutes to reduce the water content and tenderize them. There are a number of possible fillings. This is an easy one. It doesn't need to be baked. Can be served warmed or chilled.

STUFFED MUSHROOMS
3 cups prepared chicken flavored stuffing mix
3 tablespoons butter, melted
2 tablespoons grated onion
10 to 12 fresh mushrooms caps
Paprika or fresh parsley garnish

Wash and drain fresh mushrooms. Remove stems and save for another use. Saute mushroom caps in melted butter until tender but not browned. Remove from pan and drain on paper towel. Add grated onion to prepared stuffing mix. Stuff each mushroom cap with 1/4 cup of this mixture. Garnish with paprika or chopped fresh parsley.