12 large button mushroom caps and stems
3 slices fresh bread crumbs
2 jalapeņo cheese sticks, grated
1 stalk celery, diced fine
3 tablespoons onion, diced fine
1 tablespoon melted butter or margarine
Dash to cumin
Salt, pepper to taste

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Remove stems from mushrooms, clean caps and set aside. Dice stems into small bowl, then add all ingredients except mushroom caps. Mix to blend. Place heaping spoonfuls of stuffing mixture onto caps, pushing down as required. Place caps on a baking sheet. Broil for 5 minutes, until cheese melts and caps are sizzling hot. Serve at once.

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