Yield: 12 Servings
|1 can||(3 oz) B in B® mushroom crowns, drained and, broth reserved|
|1 pack||(10 oz) refrigerated biscuits|
|¼ cup||Grated Parmesan cheese|
Drain buttery broth from mushrooms. Reserve broth. Blot excess moisture from mushroom crowns with paper towels. Separate biscuits and cut each one into fourths. On a floured board, press biscuit quarters into rounds and wrap one around each crown. Brush wrapped mushrooms with buttery broth and roll in Parmesan cheese. Bake on a greased cookie sheet in a preheated 400° F oven for 10-12 minutes. Makes about 24 appetizers.
Recipe by: More Favorite Brand Name Recipes Cookbook Posted to MC-Recipe Digest V1 #882 by "Crane Walden <cranew@...>" <cranew@...> on Nov 4, 1997