Spanish stuffed mushrooms

Spanish stuffed mushrooms

Ingredients/Components

• sour cream - 1/2 c
• grated Parmesan cheese - 2 Tbsp
• Dijon mustard - 3 Tbsp
• lean ground beef - 1 lb
• lemon pepper - 2 Tbsp
• dried tarragon - 1 Tbsp
• dried cilantro - 2 Tbsp
• ground pork not sausage - 1 lb
• to 6 green onions, finely chopped - 4 item
• large, 36 medium or 48 small mushrooms - 24 item
• small jar stuffed Spanish green olives for garnish - 1 item

How to make spanish stuffed mushrooms:

Combine cilantro, pepper and tarragon in small bowl; mix. Brown pork in skillet, season with 1/2 of seasoning mix. Break up pork as it cooks, well done. Remove and drain well. Repeat for beef. Combine both meats in large mixing bowl and crumble well. Add onion and blend well. Add sour cream and mustard and blend well. Add cheese. Wash mushrooms. Remove stem to create bowl. Using teaspoon, fill each, taking care not to break. Store in refrigerator until ready to serve.

Serve cold: Place on tray and slice green olives to garnish top.

Serve hot: Preheat oven to 375°. Place mushrooms on ungreased baking sheet. Heat until mixture bubbles (5 to 6 minutes). Garnish with sliced olives.

Recipe categories: Appetizers, Pork, Pork sausage.