Vonda’s Classic Stuffed Mushrooms

Ingredients

24  large fresh mushrooms, about 2 inches in diameter
1/2 cup seasoned fine dry bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup sour cream
2 cloves garlic, minced
2 tablespoons snipped fresh Italian parsley (optional)
1/4 teaspoon salt (optional)
1/4 teaspoon black pepper
Nonstick cooking spray

Directions

1. Preheat oven to 425 degrees F. Clean mushrooms. Remove stems from mushrooms; discard stems. Place mushroom caps, stem sides up, in a 15x10x1-inch baking pan; set aside.
2. In a small bowl stir together bread crumbs, Parmesan cheese, sour cream, garlic, parsley, salt, and pepper. Spoon mixture into mushroom caps. Lightly coat mushrooms with nonstick cooking spray. Bake, uncovered, for 17 to 20 minutes or until light brown and heated through.  Recipe BH&G

Put a twist on those mushrooms by adding this:

BACON-CHEDDAR-STUFFED MUSHROOMS:

Prepare as directed, except stir 4 slices bacon, crisp-cooked and crumbled, and 1/2 cup shredded cheddar cheese (2 ounces) into the filling.

BLUE CHEESE-AND-WALNUT-STUFFED MUSHROOMS:

Prepare as directed, except stir 1/2 cup crumbled blue cheese (2 ounces) and 1/4 cup chopped toasted walnuts into the filling.