Garlic Mushroom Casserole

Yield: 6 Servings

• 16 lg Mushrooms

• 1/2 lb Small mushrooms

• 1 c Finely diced fresh garlic

• 1 c Chopped almonds

• 1/2 lb Butter

• 1 lb Ground beef

• 2 c Seasoned bread crumbs

• 1 c Grated Swiss or Mozzarella

• 1/2 c Grated Parmesan cheese

Trim large mushrooms; discard ends. Remove stems and chop together with small mushrooms. Saute garlic, chopped mushrooms and almonds in half the butter till well done. Add beef and cook until done. Add 1 1/2 cups bread crumbs and mix thoroughly. Line bottom of greased casserole, 8 large mushrooms, open side up. Press sauteed mixture firmly over mushrooms. Use remaining 8 large mushrooms to cover the sauteed mixture, placed open side down. Sprinkle with grated Swiss or Mozzarella cheese, remaining bread crumbs and Parmesan cheese. Dot with remining half of the butter. Bake at 350 degrees for 30 minutes or until mushrooms are tender. Yield: 8 servings NOTE: Can use soy paste instead of ground meat. Add extra 1/2 lb butter for moisture.