18 Feb 2011
|Butter||1⁄4 Pound, melted (1/2 cup)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely grated carrots||1⁄2 Cup (8 tbs)|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Finely minced parsley||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Lemon juice||1 Tablespoon|
In 2-qt casserole place butter, onion, carrots, mushrooms, parsley, bread crumbs, egg, lemon juice, salt and pepper.
Toss to mix well.
Pack lightly into fish.
Vegetable Stuffing Recipe