The Ravenna Kibbutz

Stuffed mushrooms:

24 mushrooms
2 T. olive oil
4 T. grated or minced onion
1/2 c. diced celery
1 t. dill
1/2 t. parsley
1/8 t. red pepper flakes
8 oz. Gruyere (1 c. grated)

*Take the stems from the mushrooms and mince them (the stems)
*Heat the oil and saute the minced stems, onions, and celery
*When veggies are tender, add the herbs and lower heat
*Stir grated cheese into the mixture
*Preheat oven to 450 degrees
*Grease an oven-safe dish
*Stuff the mushroom caps with cheese/veggie mixture, bake 10-15 minutes
*Serve hot