Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 24 larges | Mushrooms |
| 2 tablespoons | Sliced green onion with tops |
| 2 tablespoons | Butter or margarine |
| ¼ cup | Fine dry bread crumbs |
| ½ teaspoon | Dried dillweed |
| ⅛ teaspoon | Salt |
| ⅛ teaspoon | Worcestershire Sauce |
Remove stems from mushrooms; chop stems. Cook stems and onion in but-
ter until tender. Remove from heat. Stir in bread crumbs, dillweed,
salt, and Worcestershire; fill mushroom crowns with bread crumb mix-
ture. Bake on a greased baking sheet at 425F for 6 to 8 minutes.
Makes 24.
From: Fred Mueller Date: 07-16-93 Submitted By JR BYERS On 12-10-94