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Stuffed Mushroom Caps

SUBMITTED BY: Cherie Sechrist

"'Our state is well-known for mushrooms,' reports Pennsylvania field editor Cherie Sechrist of Red Lion. 'This is a flavorful way to use them.'"

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USMETRIC

Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute chopped mushrooms in butter until tender, about 6-8 minutes. Remove from the heat; stir in bread crumbs, soup mix and almonds. Stuff firmly into mushroom caps. Place in a greased 15-in. x 1-in. x 1-in. baking pan; sprinkle with cheese. Bake, uncovered, at 425 degrees F for 12-15 minutes or until tender.

Reviewed on Jan. 19, 2007 by trickyducky

They were really good and my family enjoyed them. I used "jumbo" mushroom, but if I make this... MORE

Reviewed on Mar. 7, 2007 by @m@nd@

Good but they turned out a little too dry and salty, like some other reveiws said. However,... MORE

Reviewed on Feb. 20, 2007 by denicebreen

Delicious and easy to make. I did not have almonds in the pantry. The mushrooms tasted fine... MORE

Reviewed on Jan. 4, 2008 by deeelish...

Okay so I used several of the suggestions written by other reviewers...i used medium white... MORE

Reviewed on Feb. 25, 2007 by KRAZYKOOK2

I don't know what I did wrong, but the stuffing was way too salty for me. I had to throw them... MORE