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Add a photoServings: 12
Ingredients
- 1 can (3 ounce) B in B mushroom crowns, liquid removed and, broth reserved
- 1 pkt (10 ounce) refrigerated biscuits
- 1/4 c. 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 400 F oven for 10-12 min.
- Makes about 24 appetizers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 12 servings | |
| Calories 64 | |
| Calories from Fat 12 | 19% |
| Total Fat 1.34g | 2% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.13g | |
| Cholesterol 2mg | 1% |
| Sodium 242mg | 10% |
| Potassium 3mg | 0% |
| Total Carbs 10.79g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.5g | 1% |
| Protein 2.28g | 4% |
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