Stuffed Mushroom Caps (Kay Hillje)

By Kay Hillje

Ingredients:

18 large white button mushrooms, remove stems and save

½ small onion, minced (4-5 tablespoons)

¼ cup butter

¼ teaspoon garlic powder

1/8 t. salt

1/8 t. pepper

¼ cup Italian bread crumbs

¼ cup finely grated Parmesan

1- 9.75 oz can white chicken breast, drain

Dice the mushroom stems. Melt butter in a saucepan and add minced onion and diced mushroom stems. Add garlic powder, salt and pepper and sauté until onions and mushrooms are soft.

In a separate bowl mix bread crumbs and parmesan. Break up chicken with a fork and add to bread crumb mixture.

Mix onion and mushrooms to the bread crumb mixture and stir well.

Stuff each of the mushrooms caps with a heaping teaspoon of mixture. Place on greased cookie sheet.

Bake at 350°F for 15 minutes or until browned.