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

1. Heat oven to 375 degrees.
2. Rinse mushrooms. Pat dry with paper towels. Remove stems and chop. Set aside.
3. 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.
4. 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.
5. Cool. Place in container with tight-fitting cover and refrigerate until packing for picnic.

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