Stuffed Mushrooms

1 lb. large fresh mushrooms

2 T. finely chopped shallots

6 T. margarine

1 cup stuffing mix

½ cup chicken broth

¼ tsp. garlic salt

Directions:  Clean mushrooms with brush.  Remove stems.  Set mushroom caps 

aside.  Chop the stems.  Saute stems and shallots in 4 T. margarine.  Stir in stuffing 

mix, chicken broth and garlic salt.  Stuff mushroom caps with mixture. If planning to 

freeze, spread mushrooms on cookie sheet and place in freezer.  When frozen, store 

in plastic bags or freezer container.

When ready to serve, place mushrooms on pie plate.  Add 2 T. margarine and bake at 

350 degrees for 20 minutes or until heated throughout.

Comment:  Add minced crab meat for more flavor.