Lace-Capped Mushrooms: The Best Lace-Capped Mushrooms Recipe from Cook'n

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	Lace-Capped Mushrooms

Serves: 12

   12 to 14 mushrooms medium
   1/3 cup butter or margarine, melted
   1/4 cup crackers crumbs
   1/4 cup swiss cheese finely shredded (1 oz.)
   1/2 teaspoon marjoram dried, crushed
   1 clove garlic minced
   1/8 teaspoon black pepper freshly ground

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Preheat oven to 375° F. Remove stems from mushrooms; brush caps with some of the butter or margarine. Place mushrooms, rounded-side down, on an ungreased baking sheet.

In a small bowl, mix remaining butter or margarine, crumbs, cheese, marjoram, garlic and pepper, blending well. Fill each mushroom cap with 1 teaspoon filling, mounding slightly in center. Bake for 5 minutes or until warm, then broil 6 inches from heat source until golden and lacy. Serve hot.

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