Ingredients
1 (13 ounce) can mushroom caps, drained and broth reserved
1 (10 ounce) package refrigerated biscuits
1/4 cup grated parmesan cheese
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Compact sous vide circulator with app — Bluetooth control, 1100W
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Compact sous vide circulator with app — Bluetooth control, 1100W
French double cream Brie — baked Brie, cheese boards, sandwiches
Thin lentil wafers — fry, roast, or microwave for crispy accompaniment
Small tongs for appetizers, garnishing, plating, buffet service
Smoked mussels — appetizer, pasta, rice, charcuterie boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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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 400F oven for 10-15 minutes.