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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 16 |
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Serve this dip/spread with crackers or thick tortilla chips. I think my mom has made this with cilantro instead of parsley as well. Ingredients:
1 cup sharp cheddar cheese, shredded |
1/4 cup sour cream |
1/2 cup onion, chopped |
2 1/2 tablespoons parsley, chopped |
3 tablespoons diced green chilies, canned |
1/4 cup butter |
1 garlic clove, minced |
16 large mushroom caps |
2 tablespoons parmesan cheese, grated |
Directions:
1. In a mixing bowl combine cheese, sour cream, onion, parsley, and green chiles.
2. In a small saucepan combine butter and garlic to melt butter over low heat.
3. Place mushrooms in a shallow baking dish cab side down (they are to be stuffed).
4. Brush mushrooms with garlic butter and fill each cap with a Tbsp cheese mixture.
5. Sprinkle caps with parmesan cheese, broil until cheese is bubbly, about 3 minutes.
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