24 medium mushrooms
2 tbsp. butter
2 tbsp. minced onion
1/2 c. herb-seasoned stuffing mix
1/4 c. almonds, chopped fine
1/4 tsp. salt
chicken broth
4 strips crisp bacon, crumbled

Wash and dry mushrooms. Remove and chop stems. Melt butter and sauté onion and stems until tender. Combine stuffing mix, almonds, bacon and salt. Stir in enough chicken broth to moisten. Place in shallow baking pan and bake in preheated 350°F oven for 8 to 10 minutes. Stuff mushroom caps.