Yield: 14 stuffed mushrooms
Preheat oven to 400 degrees F
Wash mushrooms and remove stems; chop stems to make about 1 cup. Set caps aside.
Cook mushroom stems, green onion and garlic in butter in a large skillet over medium heat for 5 minutes or until mushrooms are tender. Remove from heat.
Stir in cheese and pine nuts.
Spoon about 1 tbsp cheese mixture into each mushroom cap. Place mushroom caps, filled side up on a 15 x 10 x 1- inch baking pan. Bake for 12 to 15 minutes or until mushrooms are tender.
*To toast pine nuts:
Preheat oven to 350 degrees F Spread pine nuts on a shallow baking tray and bake, shaking frequently, until fragrant and light golden, about 8 minutes.
Please note that some ingredients and brands may not be available in every store.