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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Our state is well-known for mushrooms, reports Pennsylvania field editor Cherie Sechrist of Red Lion. This is a flavorful way to use them. Ingredients:
24 large fresh mushrooms |
6 tablespoons butter |
3/4 cup dry bread crumbs |
1 envelope onion soup mix |
1/2 cup sliced almonds |
1/4 cup shredded parmesan cheese |
Directions:
1. Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute chopped mushrooms in butter until tender, about 6-8 minutes. Remove from the heat; stir in the bread crumbs, soup mix and almonds. Stuff firmly into mushroom caps.
2. Place in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with cheese. Bake, uncovered, at 425° for 12-15 minutes or until tender. Yield: 2 dozen.
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