Stuffed cap mushrooms
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Mushroom caps; fresh |
| 2 | tablespoons | Margarine |
| ¼ | cup | Almond slivers |
| 2 | tablespoons | Onion flakes |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Lemon juice |
| ½ | cup | Bread crumbs; seasoned |
| 1 | tablespoon | Water |
Directions
From: Barbara Schmidt <smgin2@...> Date: Thu, 18 Jul 1996 10:27:04 -0700 Recipe By: bjs
Wash mushrooms and remove stems. Arrange caps, hollow side up in shallow glass baking dish, set aside. In small mixing bowl, combine margarine and almond slivers. Cook uncovered on MEDIUM for 2 minutes or until golden brown. Add onion, salt, bread crumbs, water, and lemon juice to almond mixture. Mix well. Spoon into mushrooms. Cook, covered with wax paper, 2 minutes on HIGH or until hot. Serves 6 to 8.
EAT-L Digest 17 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .