24 fresh whole mushrooms
1/4 cup melted butter
1 teaspoon seasoned salt
2 envelopes toasted onion dip mix
2 cups fresh bread crumbs
3 tablespoons sherry
1/2 pound cooked ground beef (optional)
Wash and drain mushrooms. Pluck out stems (reserve) leaving caps hollow. Dip caps in melted butter and place on a cookie sheet, hollow sides up. Chop stems and saute in a little butter. Add seasoned salt, onion dip mix, and bread crumbs. Toss lightly and moisten with sherry (add meat, if desired, at this point). Spoon stuffing into mushroom caps and bake in a preheated 425 degree oven for ten minutes.