Ingredients Jump to Instructions ↓

  1. 24 mediums Mushrooms

  2. 1 tablespoon Lemon juice; freshly squeezd

  3. 1 teaspoon Onion, instant minced

  4. 1 teaspoon Water

  5. 2 tablespoons Butter (or marg.); melted

  6. 1/2 cup Breadcrumbs, dry

  7. 1/4 cup Brazil nuts; sliced

  8. 2 slices Bacon; fried and crumbled

  9. 1 teaspoon Poultry seasoning

  10. 1/4 teaspoon Salt

  11. 1/2 cup Chicken stock; divided (or water)

Instructions Jump to Ingredients ↑

  1. Clean mushrooms with a damp cloth; remove stems and reserve, leaving caps intact. Brush caps with lemon juice; set aside. Combine onion and water; let stand 5 minutes. Chop mushroom stems; add onion, and saute in melted butter about 3 to 4 minutes. Combine suateed mushrooms and onion with breadcrumbs, nuts, bacon, poultry seasoning, and salt; mix well. Add 6 tablespoons chicken stock to moisten. Stuff mixture into mushroom caps. Place in buttered baking dish; add 2 tablespoons stock. Bake at 350 degrees for 8 to 10 minutes. Serve hot. SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 11-27-94


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