Swiss-Stuffed Mushrooms

1 pound medium mushrooms   
2 T butter, melted
½ cup fine, dry breadcrumbs
½ cup shredded Swiss cheese
1 egg, beaten
1 tsp dried parsley flakes
1 tsp crushed dried whole dillweed
¼ to ½ tsp grated lemon rind
2 T lemon juice

Clean mushrooms with damp paper towels.  Remove stems, and set aside.  Sprinkle inside of caps with salt.
Chop stems finely; sauté in butter over medium heat 3 to 4 minutes.  Add remaining ingredients except mushroom caps, mixing well.  Spoon mixture into mushroom caps. 
Place stuffed mushrooms on ungreased baking sheet; bake at 350 for 5 to 8 minutes or until thoroughly heated.  Serve hot.  (These can be made ahead of time and refrigerated until ready to bake.)  Yield:  1 ½ dozen.