Baked stuffed mushrooms
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | mediums | Mushrooms |
| 1 | tablespoon | Lemon juice; freshly squeezd |
| 1 | teaspoon | Onion, instant minced |
| 1 | teaspoon | Water |
| 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 |
| ¼ | teaspoon | Salt |
| ½ | cup | Chicken stock; divided (or water) |
Directions
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
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