Title: Stuffed Mushroom Caps
Categories: Appetizer
Yield: 35 Servings

35		Mushrooms
		Saute stems with
1/4	lb	Butter
1	lg	Onion
		Add
1/2	pk	Prepared stuffing mix
1	c	Chicken bouillon (made with 1 cube)
		Salt and pepper to taste
		Garlic salt to taste
		Stuff caps with mixture. In a 10 x 15 inch pan melt
1/4	lb	Butter

Clean and remove stems from

Place mushrooms in pan. Bake at 350 degrees F for 10 minutes. Cool. Cover with foil. Freeze. To serve, bake unthawed at 350 degrees F for 15 minutes, covered. Remove foil, broil 3 to 5 minutes.

Makes 35 appetizers.

From: FREEZE WITH EASE by Marian Burros and Lois Levine, Collier Books, New York. 1965. LCCC Number 65-21466. Shared by: Karin Brewer, Cooking Echo, 8/93

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