3 dozen medium sized mushrooms
Wipe the mushrooms with a damp cloth; remove stems; reserve caps.
Chop stems finely to make about 2 cups.
Saute chopped stems in butter in a large skillet.
Stir in flour an salt: add cream and cook, stirring until thick.
Stir in chives and lemon juice.
Stuff caps with the filling and place on cookie sheet.
Bake at 400 degrees (pre-heated oven) for 8 minutes or until the filling starts to bubble and the mushrooms are tender-crisp.