Yield: 16 servings
|10 ounces||To 12 Cream cheese|
|½ cup||Sour cream|
|1 cup||Parmesan cheese|
|\N \N||Juice of 1/2 fresh lemon|
|1 \N||Sprig Chopped parsley|
Soften cream cheese at room temperature. Wash and dry mushrooms. Cut off stems, but keep caps whole. Chop stems and saute with ¼ butter, and season. Put stems in large bowl with cream cheese, sour cream, Parmesan cheese, sherry, lemon juice, and parsely. Mix well.
Saute mushroom caps until brown in remaining butter. Stuff with mixture, and brown under broiler.
Yield: 16 stuffed mushrooms.
Jan McEwen, Hawaii 21 Oct 1994 Recipe By : From _Friends of Habilitat Cookbook_ From: Marjorie Scofield Date: 11-17-95 (14:34) (159) Fido: Cooking