Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 lb mushrooms
4 tbsp butter or margerine
1/4 cp finely cut onion
1/4 cp finely sliced celery.
1 tsp Worcestershire sauce
1/2 tsp salt
1/8 tsp pepper
1/4 cp grated processed American cheese
1 - Wash mushrooms.
2 - Drain.
3 - Remove stems.
4 - Chop or slice stems fine
5 - Heat butter or margerine in large skillet.
6 - Add onion, celery, mushroom stems.
7 - Simmer until celery is tender.
8 - Stir in Worcestershire, salt, and pepper.
9 - Brush mushroom caps with melted butter.
10 - Fill caps with onion mixture.
11 - Start oven at moderate (350 degrees F.).
12 - Arrange stuffed caps, stuffed side upin greased shallow baking pan.
13 - Sprinkle caps with cheese.
14 - Bake 15 minutes or until cheese melts.
Makes 4 or 5 servings.
Vary the stuffing: Substitute flaked, boned crab meat for celery. Mix
crab with little mayonnaise.