About 12 medium to large fresh mushrooms
1 large clove garlic, mashed
1 large handful parsley
2 T. seasoned bread crumbs
4 T. sour cream
1/2 c. butter, room temperature
salt & pepper to taste
3 T. olive oil
Sprinkle of Parmesean
Preheat oven to 300 degrees. Remove the stems from mushroom caps and chop finely, setting caps aside. Chop garlic and parsley together and mix with bread crumbs and chopped stems. Add sour cream and butter. Season to taste. Stuff mushroom caps with mixture, placing filled caps in greased baking dish. Sprinkle with olive oil and Parmesean. Bake at 300 degrees about 1/2 hour. |
