1 lb. lg. fresh mushrooms
2 tbsp. chopped garlic
6 tbsp. butter
1 c. Pepperidge Farm herb seasoned stuffing mix
1/2 c. chicken broth
1/4 tsp. garlic salt

Clean mushrooms, remove stems. Saute chopped stems and garlic in 4 tablespoons of butter. Stir in stuffing, chicken broth and garlic salt. Stuff mushrooms with mixture and place in Pyrex pan with remaining 2 tablespoons butter. (These may be prepared ahead and refrigerated or frozen.) When ready to serve, bake at 350 degrees for 20 minutes. Serves 4-6.