Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 24 mediums | Mushrooms |
| 1 tablespoon | Lemon juice; freshly squeezd |
| 1 teaspoon | Onion, instant minced |
| 1 teaspoon | Water |
| 2 tablespoons | Butter (or marg.); melted |
| ½ cup | Breadcrumbs, dry |
| ¼ cup | Brazil nuts; sliced |
| 2 slices | Bacon; fried and crumbled |
| 1 teaspoon | Poultry seasoning |
| ¼ teaspoon | Salt |
| ½ cup | Chicken stock; divided (or water) |
Clean mushrooms with a damp cloth; remove stems and reserve, leaving caps intact. Brush caps with lemon juice; set aside. Combine onion and water; let stand 5 minutes. Chop mushroom stems; add onion, and saute in melted butter about 3 to 4 minutes. Combine suateed mushrooms and onion with breadcrumbs, nuts, bacon, poultry seasoning, and salt; mix well. Add 6 tablespoons chicken stock to moisten. Stuff mixture into mushroom caps. Place in buttered baking dish; add 2 tablespoons stock. Bake at 350 degrees for 8 to 10 minutes. Serve hot.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-27-94