Dill stuffed mushrooms

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

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