Gluten Free Savory Stuffed Mushrooms
1 (14oz.) container fresh stuffing mushrooms
¾ cup shredded Swiss cheese, divided.
½ cup finely crushed Crunchmaster Multi-Seed Crackers
¼ cup sour cream
¼ cup green onion
½ tsp. onion salt
Rinse mushrooms thoroughly and remove stems. Trim and finely chop stems and place in a large mixing bowl. Shred the swiss cheese (or use pre-shredded swiss cheese), and add½ cup to the mixing bowl. Reserve ¼ cup of the cheese for topping.
Add the crushed Crunchmaster® Multi-Seed Crackers, sour cream, green onion, and onion salt into the mixing bowl and mix well.
Place mushroom caps top down on to a 9 x 12 –inch baking sheet. Fill each cap with the stuffing mixture from the bowl. Be sure to press the mixture firmly into each mushroom. Sprinkle with the remaining Swiss cheese.
Bake at 350°F for 30 minutes.
Makes 12 to 14 mushrooms.