24 med. mushrooms
2 tbsp. butter
1 tbsp. minced onion
1/2 c. herb-seasoned stuffing mix
1/4 c. chopped almonds
4 strips fried bacon, drained and crumbled
1/4 tsp. salt
Chicken broth

Wash and dry mushrooms. Remove stems; chop. Heat butter. Add mushroom stems and onion to butter; saute until tender.

Combine stuffing mix, almonds, bacon and salt; stir in enough broth to moisten. Fill mushroom caps; place in shallow baking dish. Bake in preheated 350 degree oven for 8 to 10 minutes or until heated through.