Almond Mushrooms

1/2 pound fresh mushrooms

1/2 cup bread crumbs

2 teaspoons lemon juice

1/4 teaspoon rosemary

1/8 teaspoon marjoram

1/4 teaspoon salt

1/3 cup chopped almonds

3 tablespoons butter or margarine

1 tablespoon sherry

Preheat oven to 350 degrees. Wash mushrooms and remove stems.  Chop stems very fine and mix them with bread crumbs, lemon juice, spices, almonds, butter and sherry.  Stuff the mushroom caps with the mixture and place in a glass baking dish (stuffed side up).  Bake about 15 minutes and serve.

Spinach Stuffed Mushrooms

1 pound fresh mushrooms, washed

1/2 cup chopped green onions

3 tablespoons butter or margarine

1  10 ounce package frozen, chopped spinach, thawed and squeezed dry.

1/2 cup finely chopped Canadian bacon

1 cup cream of mushroom soup

salt

2 tablespoons butter or margarine

Remove stems from mushrooms.  Saute the green onions in the butter until transparent.  Add the spinach and cook for 3 to 4 minutes.  Remove from heat.  Stir in Canadian bacon and cream of mushroom soup.  Place mushroom caps in a buttered baking dish, salt them lightly, and fill with the spinach stuffing.  Bake for 10 to 12 minutes.  Serve on a platter.

Photo Credit:  http://www.skinnytaste.com