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