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24 medium fresh mushrooms
1/4 cup butter
1 envelope Lipton Onion Soup Mix
3/4 cup Italian bread crumbs
1/2 cup chopped blanched almonds
1/3 cup sherry
2 tablespoons melted butter
1/4 cup grated Parmesan cheese

Remove stems from mushrooms. Chop stems finely and set aside. Saute stems in 1/4 cup butter until tender. Add soup mix, bread crumbs and almonds; mix well. Stir in sherry. Fill caps with mixture; place on well-greased pan.

Brush with butter and sprinkle with cheese. Broil 5 minutes or bake at 350 degrees for 15-20 minutes, until brown and bubbly. Makes 24.

Serving size: 2 mushroom caps. Per serving: 136 calories, 4.4 g protein, 9.3 g fat, 8.4 g carbohydrates, 1 g fiber, 259 mg sodium, 17 mg cholesterol

Lynda Housley, Navarro County Electric Cooperative

April 2008 Recipe Contest