Crunch Stuffed Mushrooms

CRUNCH STUFFED MUSHROOMS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Steep Estate in Elmo, Texas in 1989. 12 large fresh mushrooms 2 tablespoons chopped onions 2 tablespoons butter 1/2 cup chopped pecans 1/2 cup fine bread crumbs 1 teaspoon lemon juice 1/2 teaspoon salt Wash mushrooms gently in cool water or wipe with damp cloth. Remove stems and chop. Saut� onion in butter then add stems, pecans, bread crumbs, lemon juice and salt. Mix well then mound mushroom caps with stuffing and broil for 4 minutes.

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