| 1 | Trim large mushrooms; discard ends. |
| 2 | Remove stems and chop together with small mushrooms. |
| 3 | Saute garlic, chopped mushrooms and almonds in half the butter till well done. |
| 4 | Add beef and cook until done. |
| 5 | Add 1 ?cups bread crumbs and mix thoroughly. |
| 6 | Line bottom of greased casserole, 8 large mushrooms, open side up. |
| 7 | Press sauteed mixture firmly over mushrooms. |
| 8 | Use remaining 8 large mushrooms to cover the sauteed mixture, placed open side down. |
| 9 | Sprinkle with grated swiss or mozzarella cheese, remaining bread crumbs and parmesan cheese. |
| 10 | Dot with remining half of the butter. |
| 11 | Bake at 350 °F for 30 minutes or until mushrooms are tender. |
| 12 | Yield: 8 servings note: can use soy paste instead of ground meat. |
| 13 | Add extra ?lb butter for moisture. |
