STUFFED MUSHROOM CAPS

By á-10698

Ingredients

• 16 TO 20 FRESH LARGE MUSHROOMS, STEMS REMOVED
• 2 CUPS SHREDDED MONTEREY JACK
• 1/2 CUP GRATED PARMESAN
• 2 CUPS FRESH BREADCRUMBS
• 1/2 CUP BUTTER MELTED
• 1/4 CUP THINLY SLICED GREEN ONION
• 1 TSP. DRIED BASIL
• DASH OF BOTTLED HOT SAUCE

Details

Preparation time 15mins

Preparation

Step 1

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