3 green onions, finely chopped
4 tbsp. butter
4 oz. fresh mushrooms, chopped
1 (10 1/2 oz.) can cream of chicken soup
1/2 c. dry vermouth
Pepper to taste
2 (7 oz.) cans white tuna, broken up
2 tbsp. grated Parmesan cheese
1/3 c. bread crumbs
Parsley, finely chopped

Brown onions and mushrooms in 3 tablespoons butter until tender. (Save remaining 1 tablespoon butter for topping.) Combine soup and vermouth and bring to a boil. Add half of this to onion mixture. Spoon equally onion mixture and half of sauce into 6 buttered sea shells or ramekins. Top with tuna.

Spoon on rest of sauce. Sprinkle on cheese and crumbs. Drizzle on small amount of butter. Heat 10 minutes or until browned in 450 degree oven.