CRUNCHY STUFFED MUSHROOMS

12 large fresh mushrooms
2 tbsp chopped onion
2 tbsp butter or margarine
1/2 cup chopped pecans
1/2 cup fine bread crumbs
1 tsp lemon juice
1/2 tsp salt

Wash mushrooms gently in cool water or wipe with damp cloth. Remove stems and chop.

Saute onion in butter; add chopped stems, pecans, bread crumbs, lemon juice and salt. Mix well.

Mound mushroom caps with stuffing.

Broil for 4 minutes about 4 inches from heat. Or cook in microwave on 100 percent power for 2 to 3 minutes until heated throughout.

Yield 12 appetizers
Source: Texas Pecan growers Association