Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute chopped mushrooms in butter until tender, about 6-8 minutes. Remove from the heat; stir in the bread crumbs, soup mix and almonds. Stuff firmly into mushroom caps.
Place in a greased 15x10x1-in. baking pan; sprinkle with cheese. Bake, uncovered, at 425° for 12-15 minutes or until tender.
Reviews
These are so good every time we there is a party i am always asked to bring these . They disappear super fast
This is my "go to" stuffed mushroom recipe. We enjoy it because it's not soggy like some mushrooms get.