Yield: 6 servings
|1 tablespoon||Lemon juice; freshly squeezd|
|1 teaspoon||Onion, instant minced|
|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|
|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