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Ingredients
- 1 lb. Gourme mushrooms
- 1/2 c. oil type Italian dressing
- 1/2 c. raw chicken in small pieces
- 1/2 c. sharp Cheddar cheese, grated
Method
- Marinate chicken in dressing overnight or longer (2 days). Wash mushrooms and remove stems.
- Make a small slit in center of each cap to drain off liquid.
- Place caps in shallow pan.
- Remove a little pulp from stem side and fill with chicken.
- Bake 20 minutes at 350°.
- Remove from oven and add 1 teaspoon of cheese per mushroom to melt.
- Serve hot.
- My best friend won $200.00 for this recipe at Frankenmuth, Michigan.
