Deep-Fried Stuffed Mushrooms

• 8 oz. whole fresh mushrooms
• 1 Tbsp. butter
• 1 tsp. grated onion
• 1 tsp. dried parsley flakes
• 1/2 tsp. freeze-dried chives
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. salt
• dash of pepper
• 1/2 c. plus 2 Tbsp. fine dry bread crumbs (unseasoned), divided
• butter flavor Crisco for frying
• 1 egg
• 1 tsp. milk

1. Wash mushrooms and trim stems slightly.
2. Remove stems from mushrooms; set caps aside.
3. Finely chop stems.
4. In small saucepan, combine chopped stems, 1 tablespoon butter, onion, parsley flakes, chives, Worcestershire sauce, salt and pepper.
5. Cook and stir over medium heat until mushrooms are tender.
6. Remove from heat.
7. Stir in 2 tablespoons bread crumbs.
8. Fill caps with stuffing mixture, packing firmly and mounding mixture slightly.

mushrooms, butter, onion, parsley flakes, chives, worcestershire sauce, salt, pepper, bread crumbs, butter, egg, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=824296 (may not work)