|24 to 30 medium fresh mushrooms|
|1/2 cup bread crumbs or toasted rye or wheat bread, crumbled|
|1/2 cup sour cream|
|2 green onions, finely chopped|
|1 stalk celery, finely chopped|
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DirectionsRinse and dry mushrooms thoroughly. Remove stems. Chop mushrooms stems very fine. In medium bowl, mix bread crumbs, sour cream, chopped mushroom stems, celery and green onions.Put a small spoonful of stuffing mixture into mushroom caps. Put stuffed mushrooms in 9 x 13 inch baking dish, sprayed with a little cooking spray. Bake in preheated 375 oven for 15 to 20 minutes til mushrooms are slightly tender. Arrange on a platter or in individual tasting bowls. These are great hot or at room temperature.