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.