Beef Stuffed Mushrooms

1 1/2 lb fresh white button mushrooms, about 2 inches in diameter

1 lb lean ground beef

1/2 cup chopped celery

1/2 cup chopped onion

1/4 cup sliced green onions

1 tsp seasoned salt

1 tsp minced garlic

1/2 cup seasoned fine dry bread crumbs

1/2 cup grated Romano cheese

1/2 cup heavy cream

1 tbsp snipped fresh parsley

Preheat oven to 350 degrees. Grease a large baking pan. Remove and discard stems from mushrooms. Reserve caps.

In a large skillet cook ground beef, celery, onion, green onions, seasoned salt and garlic until meat is browned and vegetables are tender. Drain off fat. Stir in breadcrumbs, cheese, heavy cream and parsley. Spoon filling into mushroom caps. Arrange stuffed mushrooms in baking pan.

Bake 10-15 minutes or until heated through and mushrooms are tender. Serve immediately.