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Mushrooms Santa Fé

Source: Mushroom Council
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  4 appetizer servings (4 mushroom caps per serving)
1 cup (4 ounces) shredded sharp Cheddar cheese
1/4 cup sour cream
3 tablespoons sliced green onions
2½ tablespoons chopped cilantro or parsley
3 tablespoons canned diced, mild green chiles
¼ cup butter or margarine
1 garlic clove, minced
16 (8 ounces) 2-inch fresh mushroom caps
2 tablespoons Grated fresh Parmesan cheese
Mushrooms Santa Fé Recipe at
In a mixing bowl toss cheese, sour cream, onion, cilantro, and green chiles to mix evenly; set aside.

In a small saucepan combine butter and garlic; warm over low heat to melt butter.

Brush mushroom caps on both sides with garlic butter; place on baking sheet. Fill each cap with about 1 tablespoon cheese mixture. Sprinkle generously with Parmesan cheese. Broil until bubbly and golden, about 3 minutes. Serve immediately.

Recipe reprinted by permission of Mushroom Council. All rights reserved.
Date Added: 01/21/2009
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