Stuffed Mushrooms

• 24 large mushrooms, washed and dried
• 1/2 cup melted butter, divided
• 1 lemon, juice of
• 2 tablespoons parsley, minced
• 2 tablespoons onions, minced
• 1/4 cup swiss cheese, grated
• 1/2 teaspoon salt
• 1 dash pepper
• 3/4 cup breadcrumbs
• 1/4 cup sherry wine

1. Preheat oven to 350u0b0F.
2. Cut stems from mushrooms and set aside.
3. Dip mushroom caps in melted butter and then sprinkle them with lemon juice. Set aside while making stuffing.
4. Chop reserved mushroom stems very fine.
5. Heat a small skillet over medium heat, pour in the remaining 1/4 cup melted butter.
6. Saute chopped mushroom stems, parsley and onion together until limp (3-5 minutes).
7. In a small bowl combine grated cheese, salt, pepper, 1/2 cup bread crumbs and sherry. Stir in sauted vegetables and toss to combine.
8. Shake lemon juice from mushroom caps.
9. Fill each mushroom cap with stuffing and then sprinkle with remaining 1/4 cup bread crumbs. Dot with butter and bake for 15-20 minutes or until done and browned.
10. Serve hot.

mushrooms, butter, lemon, parsley, onions, swiss cheese, salt, pepper, breadcrumbs, sherry wine

Taken from www.food.com/recipe/stuffed-mushrooms-105981 (may not work)