Swiss-Stuffed Mushrooms - cooking recipe

Ingredients

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

Preparation

Clean mushrooms with damp paper towels.
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.
Spoon mixture into mushroom caps.
Place stuffed mushrooms on ungreased baking sheet.
Bake at 350\u00b0 for 5 to 8 minutes or until thoroughly heated.
Serve hot.
Yields 1 1/2 dozen.