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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