3 doz. med. size fresh mushrooms
1/4 c. butter
1 tbsp. flour
1/2 tsp. salt
1/2 c. light cream
2 tsp. minced chives
1 tsp. lemon juice

Wipe mushrooms with damp cloth, remove stems and reserve caps. Chop the stems finely and saute in butter in large skillet. Stir in flour and salt, add cream and cook, stirring until thick. Stir in chives and lemon juice. Stuff caps with filling and place on cookie sheet. Note: May be refrigerated for several hours at this point. Bake at 400 degrees for 8 minutes.