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 minutes. Makes about 24 appetizers. Recipe by: More Favorite Brand Name Recipes Cookbook Posted to MC-Recipe Digest V1 #882 by "Crane Walden
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|Serving Size: 1 Serving (31g)|
|Recipe Makes: 12|
|Calories from Fat: 15 (22%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.9mg||0 %|
|Sodium 172.7mg||6 %|
|Potassium 139.1mg||4 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 11.3g|
|Protein 2g||3 %|
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Calories per serving: 68
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