Ingredients:
2 lbs medium-sized mushrooms, about 36
1/4 lb blue cheese
1 tablespoon minced green onions
1 teaspoon Worcestershire sauce
1 pint cherry tomatoes ( you need 1 for every 2 mushrooms; i.e., if you have 36 mushrooms you need 18 cherry tomatoes)
3 tablespoons dry breadcrumbs
Directions:
Clean mushrooms and remove stems; reserve for another use.
Place mushroom caps, rounded side down, in an ungreased 13×9 baking dish.
Blend together onion, cheese and worcestershire sauce; set aside.
Wash cherry tomatoes, dry, and cut in half.
Into each mushroom cap place about 1/4 tsp bread crumbs, then a scant 1/2 tsp cheese mixture, then top with a tomato half, cut side down.
Bake in a preheated 375F oven for 15 to 20 minutes, or until mushrooms are tender.
Servings: 12
Time preparation: 30 min.
Time total: 50 min.