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Stuffed Mushrooms
 
 

16 medium-large mushrooms 2 tsp. dried onion

1 T sour cream dash of garlic salt

Wash mushrooms and break off stems. Dice stems very fine. Sprinkle with garlic salt. Add onion, and mix. Add enough sour cream to make mixture hold together. Fill mushroom caps with mixture, forming a small mound on top. Place filled mushrooms on a foil lined cookie sheet, making sure that they don't touch. Bake at 425o for 25-35 minutes. Mushrooms are done when liquid that has formed underneath the mushrooms has disappeared. This recipe can be multiplied without failure.

 
 
 
 
 
 
 
 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.