Baked stuffed mushrooms

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

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