Bruschetta Stuffed Mushrooms

This is a little something that I thought of to use the fresh basil from my herb garden before our frost advisory tonight!

Bruschetta Stuffed Mushrooms:

1 package 16oz button mushrooms washed, take the stems off chop them and set those aside
2 TBL chopped green onions
15 fresh basil leaves chopped (you can use dried, maybe 1 tablespoon)
1/2 tomato seeded and chopped (my tomatoes were yellow from my friends garden)
1/4 cup grated mozzarella cheese
2 TBL Italian bread crumbs

Combine stems, onions, basil, tomato, cheese, and bread crumbs.  Squeeze mixture into small balls and stuff into mushrooms.  Bake in a shallow dish at 350 degrees for about 20 minutes until they are hot and a little browned.

Syndy's Commentary:

This was my first time making these and they were great.  Next time I would maybe add a little salt to the mixture and some garlic powder.  I would also sauté the stems and onions in a little butter before just to give them that buttery taste.  Hubby loved them and didn't even give me any "pointers" on how to make them  better!