Lisa Rufer's Stuffed Mushrooms

    An easy and impressive appetizer and crowd pleaser. The seasonings 
work very well together and the lemon juice adds a nice flavor.

Ingredients:
15 - 16 ounces mushrooms
1 1/2 cups fresh (not dried) bread crumbs
1 clove garlic
6 green onions
1 small onion
2 Tablespoons chopped parsley
1/4 teaspoon thyme
1 egg
1 Tablespoon milk
1 teaspoon Worcestershire sauce
1 1/2 teaspoons Dijon mustard
Pepper
1 Tablespoon lemon juice
1/4 cup butter
3 ounces cheddar cheese
Paprika (regular or smoked)

Method:
Choose mushrooms of even size. Remove stems from mushrooms and chop stems finely. Put breadcrumbs in a bowl, add crushed garlic, chopped shallots, diced onion, chopped parsley, thyme and chopped mushroom stems. Mix well.
Combine egg, milk, Worcestershire sauce, mustard, pepper and mix well. Add to breadcrumbs, mixing until all ingredients are combined. Fill mushroom caps with mixture. Heat butter in ovenproof dish. Add lemon juice. Put mushrooms in dish. Sprinkle on grated cheese and paprika.  Bake in moderate oven 7 to 10 minutes or until cheese is golden brown. Makes approximately 15. Yum!

Note: This recipe came from the beautiful and sweet Australian Model, Lisa Rufer. 

I met her and her husband, "Kiwi Rufer", the professional soccer player from 
New Zealand, at the church that we attended, when we lived in Germany. 
(He played for a German soccer team.)