Lentil-Stuffed Mushrooms

12 to 16 medium mushrooms
1/4 cup butter or margarine
1/4 cup finely chopped onions
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup cooked lentils (about 1/4 cup dry)
1/2 cup grated Parmesan cheese
(or substitute Cheddar cheese)
1/2 cup dry plain bread crumbs
Preheat oven to 350°F.

Remove stems from mushrooms.
Chop stems and set aside.
Arrange caps in an oiled baking dish.

In a frying pan, stir together butter, chopped stems, onion, salt, and pepper.
Cook until onions are clear and soft.

Stir in lentils, cheese, and bread crumbs.
Remove from heat.

Stuff caps with the lentil mixture. Bake caps 10 to 15 minutes, or broil them for about 5 minutes. Serve hot.