Swiss Stuffed Mushrooms
|Butter/Margarine||2 Tablespoon, melted|
|Fine dry breadcrumbs||1⁄2 Cup (8 tbs)|
|Shredded swiss cheese||2 Ounce (About 1/2 Cup)|
|Egg||1 , beaten|
|Dried parsley flakes||1 Teaspoon|
|Crushed dried dill weed||1 Teaspoon|
|Grated lemon rind||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
Clean mushrooms with damp paper towels.
Remove stems, and set aside.
Sprinkle inside of caps with salt.
Chop stems finely; saute in butter over medium heat 3 to 4 minutes.
Add remaining ingredients except mushroom caps, mixing well.
Spoon mixture into mushroom caps Place stuffed mushrooms on un greased baking sheet; bake at 350° for 5 to 8 minutes or until thoroughly heated.
(These may be made ahead of time and refrigerated until ready to bake.)