Stuffed Mushrooms - cooking recipe

Ingredients

3 doz. large (1 to 2-inch in diameter) mushrooms
1/4 plus c. butter
3 to 4 finely chopped green onions
2 Tbsp. flour
tiny dash of nutmeg
1/4 tsp. celery seed
1 tsp. garlic, finely minced
1 tsp. finely chopped parsley or basil
tomato or V-8 juice (to moisten)
1/4 c. freshly grated Parmesan cheese
salt and pepper
2 to 3 Tbsp. finely chopped of any of the following: bacon, chicken livers, ham or Monterey Jack cheese

Preparation

Wash and dry mushrooms; remove stems and set caps aside.
Chop stems fine.
Melt butter; add stems, onion and garlic.
Cook 10 minutes.
Add flour, then moisten with tomato juice, no more than 1 to 2 tablespoons.
Stir in nutmeg, parsley or basil, celery seed, meat or cheese.
Add salt and pepper to taste.
Cool.
Fill caps with mixture, rounding well over tops.
Top with Parmesan cheese.
Bake at 425\u00b0 for 15 minutes.