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18 medium mushrooms
3 oz. cream cheese, softened
1/4 c. Parmesan cheese
2 Tbsp. milk

Wipe 18 mushrooms with a damp cloth. Remove stems and
dip caps in melted butter. Cream softened cream cheese until
light. Beat in 1/4 cup grated Parmesan cheese and 2 table-
spoons milk. Fill mushroom caps with mixture and arrange on
buttered baking sheet. Top each cap with a slivered almond.
Place in 350 degrees oven and bake 15 to 20 minutes until lightly
browned. Serve at once as they are rich and get cold fast.

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