1 pound medium mushrooms Salt 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. |
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