I’ve got to admit it: I’m a sucker for roasted or fried mushroom appetizers in restaurants. Even though I think they’re often overpriced, I’ve still got to go with them whenever I get the chance.

Recently I had a gift card for a well-known out-of-town steakhouse and since I was spending gift money I knew I was going to order a mushroom appetizer. Much to my disappointment they didn’t have mushroom appetizers on the menu. I was wounded!

Then they rubbed salt in my wounds by not having shrimp cocktails on the menu either. This is another appetizer I love but usually only buy when I have a gift card because I think they’re often overpriced, too.

Of course I can’t say I suffered too badly. Being reduced to dining on a perfectly cooked steak and a loaded baked potato certainly can’t be considered cruel and unusual punishment.

Besides, I knew in the back of my mind the next time I went to a local restaurant I’d go ahead and spend $15-$16 on two stuffed mushroom appetizers and not buy an entrée.

Those who say I’m so tight with money that if I could go around the world for $3 I wouldn’t spend enough to get out of sight, would be wrong if stuffed mushrooms and shrimp cocktails were included in the trip.

Garlic Roasted Stuffed Mushrooms

16 nice big mushroom caps, stems cut level

3 tablespoons vegetable oil

1-1/2 sticks of butter, softened

3 cloves of garlic, minced or sliced very thin

2 tablespoons fresh thyme, chopped

1-1/2 tablespoons lemon juice

Salt and pepper

1/2 cup bread crumbs

Your favorite shredded cheese

Sauté the mushrooms cap-side down in hot oil for 20 seconds. Then remove them from the skillet and place them cap-side down in a ramekin if you’re making individual serving dishes.

If you’re going to serve them alongside the entree on the dinner plate, you can bake them in a roasting pan or casserole dish. Preheat your oven to 400 degrees.

Mix together the softened butter, garlic, thyme, lemon juice, salt and pepper. Spoon a little of this garlic butter on each mushroom.

Gently press breadcrumbs on top of each mushroom. Then gently lay on, and press if necessary, your favorite shredded cheese.

Bake for about 10 minutes. Serve these hot from the oven.

Readers with questions or comments for Dave Kessler may write to him in care of this publication.