Sunday, November 18, 2007

Stuffed Mushrooms

My Rating: 5 Stars

These are my Thanksgiving appetizers!

(This filling is really good on crackers, if you don't like mushroom-like me!)

1 package Pepperidge Farm croutons (plain). They need to be the tiny croutons
1/2 lb. cheddar cheese, grated
1/4 cup chopped scallions
1 cup mayonaise
1 cup (or more) sour cream
20-30 mushrooms, with the insides scooped out

Mix ingredients (except mushrooms) leaving half of the mayo and sour cream out. Let refridgerate over-night. Just before you spoon into mushrooms, mix in the rest of the mayo and sour cream. Place them on a baking sheet, and bake at 350 for 5-10 minutes.
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