Swiss-Stuffed Mushrooms - cooking recipe

Ingredients

1 lb. medium mushrooms
salt
2 Tbsp. butter, melted
1/2 c. fine dry bread crumbs
1/2 c. (2 oz.) shredded Swiss cheese
1 egg, beaten
1 tsp. dried parsley flakes
1 tsp. crushed dried whole dill weed
1/4 to 1/2 tsp. grated lemon rind
2 Tbsp. lemon juice

Preparation

Clean mushrooms.
Remove stems and set aside.
Sprinkle inside of caps with salt.
Chop stems finely; saute in butter over medium heat 3 to 4 minutes.
Add remaining ingredients, except mushroom caps, mixing well.