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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Buy firm large mushrooms for these. Ingredients:
24 large fresh mushrooms |
6 tablespoons butter |
3/4 cup plain breadcrumbs |
1 envelope dry onion soup mix |
1/2 cup chopped almonds |
1/4 cup shredded parmesan cheese |
Directions:
1. Remove stems from mushrooms and chop finely.
2. Set caps aside.
3. In skillet, saute chopped stems in butter for 5 minutes.
4. Remove from heat; stir in bread crumbs, soup mix and almonds.
5. Stuff firmly into mushroom caps.
6. Put the caps on a greased 15x10 baking sheet.
7. Sprinkle with cheese.
8. Bake, uncovered at 425* for 15 minutes or until tender.
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