12 lg. fresh mushrooms
2 tbsp. butter
1 med. onion, finely chopped
1/2 c. finely crushed Ritz crackers
3 tbsp. grated cheese
1 tbsp. snipped parsley
1/2 tsp. seasoned salt
1/3 c. chicken broth
Dash of pepper

Wash mushrooms, remove stems. Finely chop stems and reserve. Drain caps on paper towels. Melt butter in skillet. Add onion, chopped stems. Cook until stems are tender and brown. Add cracker crumbs, cheese, parsley and salt; mix well. Stir in chicken broth. Spoon mixture into mushroom caps, rounding tops. Place caps in shallow pan. Cover bottom of pan with 1/4 inch of water. Bake uncovered at 325 degrees for about 25 minutes or until tops are brown.