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Ingredients

• 8 large mushrooms

• 1 oz. fresh white bread crumbs

• 1 oz. butter

• 2 level tsp. finely chopped parsley

• 1 level Tbsp. finely grated onion

• 1/4 tsp. salt

• 1 oz. lean bacon, finely chopped

• Freshly milled pepper

Method

1. Wash and peel mushrooms; chop stalks and retain caps.

2. Melt butter in a saucepan; add mushroom stalks, onion, and bacon.

3. Fry very gently, browning, for 5 minutes.

4. Stir in bread crumbs and parsley.

5. Season to taste with salt and pepper.

6. Pile equal amounts into each mushroom cap; transfer to buttered oven proof dish.

7. Bake at top of moderately hot oven (375F.) for 10 to 15 minutes.

8. Serve immediately with crisp, buttered toast or Melba toast.

Courtesy of member Eileen Dyer, House of Lancaster Cookery Book, 1986