It's all in the cap

I love stuffed mushrooms. Fill it with almost anything. Here's three ways to enjoy stuffed mushrooms at your next event. To clean a mushroom cap - take a damp paper towel or washcloth (not soaked!). Lightly wipe off dirt. That's it. If you get too much water on them..... well, that's not the mushroom you want. (Thank you Publix magazine)

Spring Veggie

1/2 C bread crumbs

1/2 C shredded carrots

1/4 C sliced green onions

1/3 C grated Parmesan cheese

1/3 C sour cream

Combine all ingredients. Spoon into about 24 large caps. Place them on a baking dish. Lightly drizzle with olive oil. Bake at 425 for about 18 minutes or until golden brown.

Bacon Cheddar

1/2 bread crumbs

4 slices cooked, crumbled bacon

3/4 C shredded cheddar cheese

1/3 C sour cream

2 minced garlic cloved (2 t)

Combine all ingredients. Spoon into about 24 large caps. Also bake at 425 for about 18 minutes or until lightly brown and heated through.

Cheese Herb

1/4 C pesto (buy it if you don't want to make it)

1/4 C bread crumbs

1/4 C shredded Parmesan cheese

1/4 C toasted pine nuts

Brie slices, extra pesto, extra pine nuts

Combine all ingredients. Spoon into about 24 large caps. Top each cap with a thin slice of Brie, a small dab of pesto, and 2-3 pine nuts. Bake this one at 425 for about 9 minutes or until cheese is melted and heated through.