Description Edit

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.

Ingredients Edit

Directions Edit

  1. Wash mushrooms gently in cool water or wipe with damp cloth.
  2. Remove stems and chop.
  3. Sauté onion in butter then add stems, pecans, bread crumbs, lemon juice and salt.
  4. Mix well then mound mushroom caps with stuffing and broil for 4 minutes.
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