Stuffed Fresh Mushrooms

By JJCR

Ingredients

• 1 lb. large mushrooms
• 1 qt. water
• 1 tsp. salt
• 1 tbsp. lemon juice
• 1/4 cup butter
• 3-4 chopped green onions tops and all
• 3/4 cup beef bouillon
• 1 cup pepperidge farm seasoned crumbs

Preparation

Step 1

Wash and core mushrooms, reserving stems. Bring water, salt and lemon juice to boil; add cored mushroom caps. Boil for 2 minutes. Drain. Saute onions and mushroom stems in butter until tender. Add bouillon and seasoned crumbs. Fill mushroom caps, place in shallow baking pan and bake at 350 for 15-20 minutes.

Serves 10

SOUTHERN ACCENT