STUFFED MUSHROOM CAPS

STUFFED MUSHROOM CAPS

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 16 TO 20

    FRESH LARGE MUSHROOMS, STEMS REMOVED

  • 2

    CUPS SHREDDED MONTEREY JACK

  • ½

    CUP GRATED PARMESAN

  • 2

    CUPS FRESH BREADCRUMBS

  • ½

    CUP BUTTER MELTED

  • ¼

    CUP THINLY SLICED GREEN ONION

  • 1

    TSP. DRIED BASIL

  • DASH OF BOTTLED HOT SAUCE

Directions

1. PREHEAT OVEN 300 F. LINE A BAKING SHEET WITH FOIL; SET ASIDE. CLEAN MUSHROOMS WITH A DAMP PAPER TOWEL ; SET ASIDE. 2. IN A MEDIUM BOWL STIR TOGETHER CHESSES, BREADCRUMBS, BUTTER, GREEN ONION, BASIL AND HOT SAUCE. SEASON WITH SALT AND PEPPER TO TASTE. SPOON MIXTURE INTO MUSHROOM CAPS; PLACE ON PREPARED BAKING SHEET. BAKE 15 MINUTES OR UNTIL MUSHRROMS ARE TENDER. SERVE WARM. MAKES 16 TO 20 MUSHROOMS


Nutrition

Facebook Conversations