Categories: Vegetables- Mushrooms
Ingredients
- 16 large mushrooms
- 2 Tbsp. melted butter or margarine
- 1 Tbsp. lemon juice
- 1/2 tsp. salt
- Dash pepper
- 1/4 cup butter or margarine
- 1 1/2 cup soft bread crumbs
- 1/4 cup chopped, toasted almonds
- 1/4 cup chopped, minced parsley
Directions
- Heat oven to 375 degrees.
- Rinse mushrooms. Pat dry with paper towels. Remove stems and chop. Set aside.
- Combine mushroom caps, melted butter or margarine, lemon juice, salt and pepper in a bowl. Mix well. Place mushroom caps in a shallow baking dish, hollow side up.
- Place remaining butter or margarine in a small saucepan. Add bread crumbs, almonds and chopped stems. Mix well. Cook 5 minutes. Add parsley. Mix well. Spoon mixture into mushroom caps. Bake 15 minutes or until caps are tender.
- Cool. Place in container with tight-fitting cover and refrigerate until packing for picnic.