Broiled Stuffed Mushrooms

24 large Fresh Mushrooms
¼ cup butter or margarine
1 teaspoon garlic salt
2 tablespoons chopped parsley
2 tablespoons chopped pimiento
2 green onions chopped
¼ cup dry white wine or water
1/3 cup grated Parmesan cheese

 

Remove stems from mushrooms and mince. Melt 2 tablespoons butter; brush mushroom caps with butter and place on broiler pan. Melt remaining butter in a small skillet. Sauté minced stems. Add thyme, garlic salt, parsley, pimento, and onions. Sauté lightly. Add wine, simmer, uncovered about 5 minutes. Stir in ¼ cup grated Parmesan cheese; spoon into mushrooms caps. Sprinkle remaining Parmesan on tops. Broil about 4 inches from heat 3 to 4 minutes, until mushrooms are just tender. Serve hot. Makes 24 appetizers.