Recipe - Rice Stuffed Mushrooms

24 lg 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
One fourth teaspoon Ground Black Pepper
One half cup Finely Chopped Nut Meats
One fourth 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).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini