Caesar’s Palace Stuffed Mushrooms



1 lb. large mushrooms
4 tablespoons butter
1 tablespoon lemon juice
1/2 teaspoon seasoned salt
1 tablespoon onion, grated
4 tablespoons parsley, minced
2 tablespoons mayonnaise
1/2 almonds, toasted and chopped


Remove stems from mushrooms. saute caps lightly in two tablespoons butter and lemon juice; drain.
Saute stems in remaining butter; cool and mix with onion, parsley, mayonnaise and almonds.
Fill caps and chill.

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