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- 1 lb. large mushrooms
- 4 tablespoons butter
- 1 tablespoon lemon juice
- 1/2 teaspoon seasoned salt
- 1 tablespoon onion, grated
- 4 tablespoons parsley, minced
- 2 tablespoons mayonnaise
- 1/2 almonds, toasted and chopped
Remove stems from mushrooms. saute caps lightly in two tablespoons butter and lemon juice; drain. Chop stems; saute in remaining butter; cool and combine with onion, parsley, mayonnaise and almonds. Fill caps and chill.