Low Sodium Cheddar Rice Stuffed Mushrooms

1 1/2 tablespoons of unsalted butter
12 button mushrooms, stems removed and wiped with a damp paper towel
3 tablespoons of sliced green onions
1 clove garlic, minced
1/2 cup of cooked long grain brown rice (about 3 tablespoons uncooked)
1/2 cup of finely shredded low sodium cheddar cheese
1/8 teaspoon of ground white pepper

Preheat oven to 350F. Melt 1/2 tablespoon of butter in a small saucepan over medium heat. Add mushrooms and cook, stirring for 1 minute. Transfer mushrooms to a baking sheet, placing them grill side up.
Melt remaining 1 tablespoon of butter in a skillet. Saute green onions for 1 minute. Add garlic, and saute for 1 minute. Turn off heat and stir in cooked rice. Turn mixture into a small bowl, and let cool for a few minutes.
Stir cheese and white pepper into rice mixture, combining thoroughly. Spoon mixture into mushroom caps, mounding above hollows. Bake for 10 minutes or until cooked through and mushrooms start to exclude liquid. Makes 1 dozen