Rice Stuffed Mushroomsappetizers 24 large fresh mushrooms 1 tablespoon chili sauce 3 tablespoon minced onion 1 tablespoon lemon juice 1 tablespoon butter or margarine 1 teaspoon salt 1 cup cooked extra long grain rice 1/4 teaspoon ground black pepper 1/2 cup finely chopped nut meats 1/4 cup 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). |
