Philly Stuffed Mushrooms

Serving Size: 4

1 slice deli-style roast beef, finely chopped

1 pound fresh mushrooms (about 12)

2 tbsp butter or margarine

1 1/2 tbsp of italian breadcrumbs

2 oz. cream cheese, softened

1 tbsp finely chopped onion

1 dash garlic powder

1/4 tsp seasoned salt

Remove mushroom stems and a thin slice off the bottome of each mushroom so it sits flat, and chop finely.  Place 1 tbsp of butter in each well.  Plug in GT Xpress and add chopped stems to one well and remaining stems and onion in other.  Close cover and sauté for 2 minutes.  Unplug GT Xpress and carefully scoop mushrooms and onions into a small bowl, add remaining ingredients except mushrooms, stir to blend.  Fill each mushroom, cover and store in refrigerator until needed.  To cook, preheat GT Xpress and spray with nonstick cooking spray.  Place 2 to 3 mushrooms in each well.  Close cover and cook for 3 to 4 minutes until heated and filling is bubbly.  Repeat with remaining mushrooms.