1 pound white button mushrooms, clean and remove stems
1/2 cup (1 stick) Danish Creamery Butter, melted
3/4 cup cracker crumbs (crushed Waverly Wafers or Club Crackers)
1/3 cup Sharp Cheddar cheese, grated
1 Tbs. parsley, finely chopped (optional)
1/8 tsp. garlic salt
Preheat oven to 350 F. Mix cracker crumbs, melted butter, cheese, parsley and garlic salt in a small bowl until well blended. Fill mushroom caps with cracker mixture creating a small mound. Place filled mushrooms in an 8 x 8-inch baking pan. Add water to pan to just cover the bottom. Cover with foil and bake for 15 minutes.