Directions

1. Preheat oven to 350°F. Coat a 15 1/2x10 1/2x1-inch baking pan with nonstick cooking spray. Remove and discard stems from mushrooms; reserve caps.
2. For the filling, in a large skillet cook beef, celery, onion, green onions, seasoned salt, and garlic until meat is browned and vegetables are tender; drain fat. Stir in breadcrumbs, Romano, milk and parsley.
3. Spoon filling into mushroom caps. Place stuffed mushrooms in baking pan. Add 1/4-inch water to pan, if desired. Bake 10 to 15 minutes or until heated through and mushrooms are tender. Serve immediately.