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Watkins Stuffed Mushrooms

16 ounces large, fresh mushrooms
2 Tbsp. Watkins Original Grapeseed Oil
1/2 tsp. Watkins Butter Flavor
2 Tbsp. finely chopped celery
1 cup soft bread cubes
1 Tbsp. Watkins Garlic & Chives Seasoning
1 tsp. Watkins Minced Green Onions
1/4 tsp. Watkins Tyme
1/4 tsp. Watkins Garlic Flakes
1/4 tsp. Watkins Black Pepper
1 tsp. lemon juice
2 Tbsp. water

Wash or brush mushrooms, remove stems by twisting. Finely chop about half of the stems to make 1/2 cup. Heat Watkins Original Grapeseed Oil and Watkins Butter Flavor in large skillet. Sauté mushroom caps on bottom side, 2-3 minutes; remove. Arrange open side up in shallow baking pan. In same skillet, sauté chopped stems and celery until tender, stirring often. Remove from heat, stir in Watkins spices and remaining ingredients. Spoon mixture into mushroom caps, mounding mixture. Bake at 350 degrees for 15 minutes; serve warm

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