Hidden Treasures Appetizers
photo by Bergy
- Ready In:
- 25mins
- Ingredients:
- 3
- Yields:
-
24 appetizers
ingredients
- 1 (13 ounce) can mushroom caps, drained and broth reserved
- 1 (10 ounce) package refrigerated biscuits
- 1⁄4 cup grated parmesan cheese
directions
- 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 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 400F oven for 10-15 minutes.
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Reviews
-
Hello luvmybge, we had a ball making and eating these mushrooms! We used fresh mushrooms instead of bottled, added onion & garlic powder, red pepper flakes, which added that zing. Also, added a bit of olive oil to make the buttery broth & finished it with 1/4 - 1/3 cup of Parmesan. This, we served with a nice dipping sauce. Thanks for posting a keeper, Diane :)
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These are so easy to make, brown beatufully and are very eye appealing. I found that I wanted a bit more flavor (I like spicy) and next time I will put a bit chili flakes in with each mushroom. This time I served them with an Asian sweet chili sauce, Delicious Thanks luvmybge for posting this recipe -- posted Jun 20, 2005
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These weren't quite what I expected. It was missing something and I'm not totally sure what. I may try them again and use refrigerated crescent dough. The dough seemed to be a little overpowering, there was to much of it, but if I'd have used less I couldn't have wrapped it around the mushrooms. And it took me a lot longer than 10 minutes to make them.
Tweaks
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Hello luvmybge, we had a ball making and eating these mushrooms! We used fresh mushrooms instead of bottled, added onion & garlic powder, red pepper flakes, which added that zing. Also, added a bit of olive oil to make the buttery broth & finished it with 1/4 - 1/3 cup of Parmesan. This, we served with a nice dipping sauce. Thanks for posting a keeper, Diane :)
RECIPE SUBMITTED BY
DeeBee
Atco, NJ
Hmm... let's see.. Cooking is my passion... I'm retired now and able to cook and bake every day. I think the most helpful cookbook that I own would have to be The New Doubleday Cookbook. I just love kitchen gadgets and have many of them. Besides cooking I love to sing and belong to the Sweet Adeline's International.
I get very annoyed at people who are LATE! I think it's just as easy to be late as it is to be on time.
Well.. thanks to all of you at Zaar for all of your terrific recipes and ideas that bring my friends and family much joy and happiness. They get to try all of my new recipes.