Gourmet Stuffed Mushrooms
|Worcestershire sauce||1 Teaspoon|
|Salad oil||1 Tablespoon|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
|Mushrooms||1 Pound, large sized|
|Finely chopped onions||3⁄4 Cup (12 tbs)|
|Seasoned salt||To Taste|
|Parsley flakes||1 Tablespoon|
|Salad oil||1⁄4 Teaspoon|
Cut bread slices into cubes.
Remove stems from mushrooms; chop stems finely.
Melt butter; add mushroom stems and onions.
Saute until onions are transparent; remove from heat.
Brush outsides of mushroom caps with oil; arrange, hollow side up, in shallow baking dish.
Sprinkle insides of caps with seasoned salt.
Combine onion mixture, bread cubes and remaining ingredients; fill caps.
Bake at 425 degrees for 15 minutes or until mushrooms are tender.