STUFFED MUSHROOMS

Ingredients:

• 12 Medium Mushrooms
• Butter or Margarine
• Salt and Pepper (to taste)
• 5 slices Bacon (optional)
• 1 tbsp Finely Chopped Onion
• 1 Egg
• 1 tbsp Lemon Juice
• 1 tbsp Chopped Parsley
• 1 cup Fresh Bread Crumbs
• 1 can Cream of Mushroom Soup
• ½ cup Water

Instructions:

1. Preheat oven to 400°F and grease a baking sheet.
2. Remove mushroom stems, chop them finely, and set aside. Place the mushroom caps, stem side up, on the baking sheet. Dot each with butter, sprinkle with salt and pepper, and bake for 8 minutes.
3. Cook bacon in a skillet until crisp. Drain and crumble, setting aside.
4. Sauté mushroom stems and onions in the remaining bacon fat for 3 minutes.
5. In a mixing bowl, beat the egg and stir in lemon juice, parsley, bread crumbs, sautéed stems, onions, and bacon. Mix well.
6. Fill mushroom caps with the mixture and top each with ½ tsp butter.
7. Place the baking sheet under the broiler, about 5 inches from heat, and broil for 3 minutes.
8. Prepare the sauce by blending cream of mushroom soup and water in a saucepan. Heat to serving temperature, stirring occasionally.
9. Arrange mushrooms in a deep serving dish and top with sauce.