1 pound lean ground beef
2 pounds fresh mushrooms, stems removed, chopped and reserved
1/4 cup margarine
1/2 cup chopped green bell peppers
2 teaspoons minced garlic
3 teaspoons dried parsley
1 teaspoon dried basil leaves, crushed
2/3 cup dry bread crumbs
1/3 cup soft bread crumbs
2 cups shredded cheddar cheese
Preheat oven to 400 degrees. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil.
In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and cheddar cheese.
Place the mushroom caps upside down on a large baking pan. Generously stuff each cap with the mixture.
Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown.