Recipe - Salmon-Stuffed Cap Mushrooms

20 lg Fresh mushrooms
3 ounce Fatfree cream cheese;
softened
One fourth cup Green onions; finely chopped
2 tablespoon Pecans; finely chopped
One half teaspoon Dill weed; fresh
One half teaspoon Worcestershire sauce
One fourth teaspoon Salt
ds Hot pepper sauce
6 One half ounce Pink salmon; canned,
boneless & skinless

From: Barbara Schmidt smgin2@SPRYNET.COM

Date: Thu, 18 Jul 1996 10:27:04 0700
Recipe By: bjs

Clean mushrooms and remove stems. Place half the mushroom caps, stem side
up, around edge of microwave safe plate. Cover with waxed paper, cook on
HIGH for 2 to 4 minutes or till almost tender. Invert on paper towels.
Repeat with remaining caps. Mix remaining ingredients together and spoon on
to mushrooms. Serve. Makes 20 single servings. Per stuffed mushroom, 24.5
calories, 0.9 g fat.

EATL Digest 17 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.