Rice Stuffed Mushrooms - cooking recipe

Ingredients

3 Tbsp. onion, minced
2 Tbsp. butter or oleo
1 tsp. chili powder
2 tsp. garlic powder
1 c. cooked rice
1/2 c. Texas pecans
1 Tbsp. chili sauce
1 Tbsp. lemon juice
1 tsp. salt
1/4 tsp. pepper
24 large fresh mushrooms
melted butter

Preparation

Cook onion, garlic powder and chili powder in butter or oleo until tender, but not brown.
Add remaining ingredients, except mushroom caps.
Form into 24 small balls.
Remove stems, wash and dry mushrooms.
Place mushroom caps on rack in broiler pan, rounded side up.
Brush with melted butter and broil 2 to 3 minutes.
Turn mushroom caps; season with salt and pepper.
Place ball of rice mixture in each cavity.
Drizzle with melted butter and broil until golden brown.
Makes 24 mushrooms.