from the kitchen of Judi Jackson

STUFFED MUSHROOM CAPS

24 large fresh mushrooms
6 Tbs. butter or margarine
3/4 C plain dry bread crumbs
1 envelope dry onion mix
� cup sliced almonds
1/4 C. shredded parmesan cheese

Remove stems from mushrooms and finely chop, set aside. In skillet saut� chopped mushroom stems in butter till tender, about 6 - 8 minutes. Remove from heat, stir in bread crumbs, soup mix & almonds. Stuff firmly into mushroom caps. Place in greased 15x10x1 inch baking pan, Sprinkle with cheese. Bake uncovered at 425 degrees for 12 - 15 minutes or until tender.