Stuffed Mushrooms-Alpine Caps - cooking recipe

Ingredients

24 medium mushrooms
1/4 c. butter or margarine
1 envelope onion soup mix
3/4 c. dried bread crumbs
1/2 c. chopped almonds (pecans or walnuts)
1/3 c. sherry
1/4 c. grated Parmesan

Preparation

Remove stems from mushrooms and chop finely. In medium pan, melt butter or margarine. Add stems and cook until tender. Add soup mix, bread crumbs, sherry and nuts; mix well. Fill caps and place on greased pan; sprinkle with cheese. Broil 5 minutes. These can be made ahead and frozen. Defrost slightly before broiling.