Swiss Stuffed Mushrooms
2 lbs fresh mushrooms
Salt
¼ cup butter
1 cup find dry bread crumbs
1 cup grated Swiss cheese
2 eggs, beaten
2 teaspoons parsley flakes
3 teaspoons crushed dill weed
1 teaspoon grated lemon rind
¼ cup lemon juice
Wash mushrooms and drain. Remove stems and reserve caps. Sprinkle inside of caps with salt. Chop stems finely. Cook in butter over medium heat 4 to 5 minutes. Combine with remaining ingredients, except mushroom caps, and mix well. Spoon into mushroom caps. Place on ungreased baking sheet and bake in oven at 350° for 8 to 10 minutes, or until thoroughly heated. Serve hot. Makes 7 dozen.
