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Suggest a better descriptionWash and dry mushrooms. Melt butter and add the crushed garlic. Add the mushrooms to the butter, at the same time adding dill weed, salt, pepper, lemon juice and sherry. Cook for 20 minutes or until mushrooms are cooked through. Pour small amount of mushroom liquid into sour cream and blend. Then pour sour cream over mushrooms and mix to thoroughly coat mushrooms. Refrigerate 8 hours or overnight to permit marinating process. When ready to serve, place in chafing dish and heat. Stick toothpick, plain or decorated into each mushroom for individual appetizer serving. Busted by Barb at Possum Kingdom Lake Texas Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest V1 #955 by "abprice@wf.net"
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Serving Size: 1 Serving (684g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 594 | ||
Calories from Fat: 415 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.1g | 61 % | |
Saturated Fat 27.2g | 136 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 120.2mg | 37 % | |
Sodium 250.3mg | 9 % | |
Potassium 2353.5mg | 62 % | |
Total Carbohydrate 30g | 9 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 26.3g | ||
Protein 15.4g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 594
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