24 med. fresh mushrooms
1/4 c. butter
1 env. Lipton onion soup mix
3/4 c. dry bread crumbs
1/2 c. chopped blanched almonds
1/3 c. sherry
2 tbsp. melted butter
1/4 c. grated Parmesan cheese

Remove stems from mushrooms. Chop finely and set aside. In medium skillet melt butter; add stems and cook until tender. Add soup mix, bread crumbs and almonds. Mix well. Stir in sherry.

Fill caps with onion mixture; place cap side up on well greased pan; brush with butter and sprinkle with cheese. Broil 5 minutes. Serve on toast rounds. Makes 24.