Title: Rice Stuffed Mushrooms
Categories: Appetizer
Yield: 12 Servings
| 24 | lg | Fresh Mushrooms |
| 1 | tb | Chili Sauce |
| 3 | tb | Minced Onion |
| 1 | tb | Lemon Juice |
| 1 | tb | Butter or Margarine |
| 1 | ts | Salt |
| 1 | c | Cooked Extra Long Grain Rice |
| 1/4 | ts | Ground Black Pepper |
| 1/2 | c | Finely Chopped Nut Meats |
| 1/4 | c | Melted Butter |
Remove stems, wash and dry mushrooms. In small skillet, cook onion in
butter until tender, but not brown. Add remaining ingredients except for
melted butter. Press rice mixture into each mushroom cavity. Place mushroom
caps on rack in broiler. Drizzle with melted butter and broil until golden
brown. Makes 24 mushrooms (2 per person).