Vegetable-Stuffed Mushrooms

1. Preheat oven to 400 degrees. Wash & wipe the mushrooms and twist off stems; set the caps aside and mince the stems.

2. In a heavy 10 inch skillet, melt the butter over moderate heat; add the green onions, celery and mushrooms stems and cook uncovered stirring often until the vegetables are soft about 5 minutes. Add the tomato, marjoram and pepper and cook covered 5 minutes longer. Sir in the bread crumbs and remove the skillet from the heat.

3. Spoon the mixture into the mushroom caps mounding it up slightly. In a lighly greased 13"x9"x2" casserole, arrange the mushrooms in one layer. Bake uncovered for 20 minutes or until lightly browned. Serves 4.