pondlady
11-03-2006, 03:14 PM
Oven: 400
10—15 Minutes
1 can mushroom caps, drained and broth reserved
1 package refrigerated biscuits
1/4 c grated parmesan cheese
dried chili peppers
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 place a mushroom on it. Sprinkle with some dried chili peppers. 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 oven. Makes 24 appetizers.
10—15 Minutes
1 can mushroom caps, drained and broth reserved
1 package refrigerated biscuits
1/4 c grated parmesan cheese
dried chili peppers
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 place a mushroom on it. Sprinkle with some dried chili peppers. 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 oven. Makes 24 appetizers.