Cornbread Stuffed Mushrooms

Ingredients:

2 tsp. chopped cilantro
1/4 c. chopped broccoli, raw
2 green onions, chopped
2 Tbs. margarine
1/3 c. cornbread crumbs (crumbled from fresh or day old cornbread)
8 oz. mushrooms, stems removed, but saved for the filling
1/4 tsp. pepper
1/2 c. shredded cheddar cheese

In a small saucepan, melt the margarine. To the margarine add the broccoli, green onions, and mushroom stems. Cook for about 3 minutes. Add the pepper, cornbread crumbs and cilantro and stir together. Fill each mushroom cap with the cornbread mixture. Arrange in a circle on a microwavable plate. Top with shredded cheese and microwave for about 2 minutes (might take 3 depending on how big the mushrooms are).