24 Medium Mushrooms
2 T Butter
1 T Minced Onion
1/2 c Herb-Seasoned Stuffing Mix
1/4 c Chopped Almonds
4 Strips Fried Bacon, drained and crumbled
1/2 t salt
Chicken Broth
Wash and dry mushrooms. Remove stems; chop. Heat butter. Add mushroom stems and onion to butter; saute until tender. Combine stuffing mix, almonds, bacon and salt; stir in enough broth to moisten. Fill mishroom caps; place in shallow baking dish. Bake in preheated 350 degree oven for 8 to 10 minutes or unitl heated through.
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