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Baked Stuffed Mushrooms


24 md Mushrooms
1 tb Lemon juice; freshly squeezed
1 ts Onion, instant minced
1 ts Water
2 tb Butter (or marg.); melted
1/2 c Breadcrumbs, dry
1/4 c Brazil nuts; sliced
2 sl Bacon; fried and crumbled
1 ts Poultry seasoning
1/4 ts Salt
1/2 c Chicken stock; divided (or water)


Clean mushrooms with a damp cloth; remove stems and reserve, leaving caps intact. Brush caps with lemon juice; set aside. Combine onion and water; let stand 5 minutes.

Chop mushroom stems; add onion, and saute in melted butter about 3 to 4 minutes. Combine sauteed mushrooms and onion with breadcrumbs, nuts, bacon, poultry seasoning, and salt; mix well. Add 6 tablespoons chicken stock to moisten. Stuff mixture into mushroom caps. Place in buttered baking dish; add 2 tablespoons stock. Bake at 350 degrees for 8 to 10 minutes. Serve hot.

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