Instructions: Wash and pat mushrooms dry. Remove stems by wiggling at base (stems should pop out). Chop stems finely and set aside.

Heat oil in 10-inch nonstick skillet over medium-high heat. Add onion and cook, stirring, 3 to 4 minutes or until soft. Add mushroom stems and cook until mushrooms begin to exude moisture, about 8 minutes. Add bread crumbs, apple juice, marjoram and pepper and cook 1 minute more.

Place caps with open side down on large baking sheet. Broil 2 minutes or until caps wrinkle and exude moisture. Let cool and drain off moisture. Place caps, open side up, on baking sheet. Stuff filling into caps, sprinkle with cheese and broil until golden brown.

NOTES : I make plenty of these during the holidays because they freeze beautifully and party guests love them. Best of all, I can serve the leftovers in January.

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