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Instructions |
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Wash well about two pound of large mushrooms. Cut
stems from caps.
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Sauté mushroom caps in butter for
five minutes. Chop stems and sauté in leftover butter
from caps. Add one bunch of finely chopped green
onions and sauté.
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Add one small can of deviled ham,
1/2 tsp. dry mustard and 1 tsp. Worcestershire sauce,
salt and pepper to taste.
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Stuff sautéed mixture into the
mushroom caps and broil just before serving.
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Originally Submitted
12/24/2011
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