8 to 12 lg. mushrooms
8 oz. lean ground veal
1/4 tsp. onion flakes
1/4 tsp. garlic powder
1/4 tsp. beef bouillon
1 tbsp. tomato juice
1 tsp. prepared mustard
1/4 tsp. Worcestershire sauce

Carefully wash mushrooms. Break off stems and dice. Put caps aside, soak onion flakes in 1/2 teaspoon of water to soften. Combine ground veal, diced stems, onion flakes, bouillon, tomato juice, mustard, Worcestershire sauce, salt and pepper. Shape into small balls and place on caps. Place on rack in pan and bake for 25 minutes at 425 degrees.