By Kay Hillje
Ingredients:
18 large white button mushrooms, remove stems and save
½ small onion, minced (4-5 tablespoons)
¼ cup butter
¼ teaspoon garlic powder
1/8 t. salt
1/8 t. pepper
¼ cup Italian bread crumbs
¼ cup finely grated Parmesan
1- 9.75 oz can white chicken breast, drain
Dice the mushroom stems. Melt butter in a saucepan and add minced onion and diced mushroom stems. Add garlic powder, salt and pepper and sauté until onions and mushrooms are soft.
In a separate bowl mix bread crumbs and parmesan. Break up chicken with a fork and add to bread crumb mixture.
Mix onion and mushrooms to the bread crumb mixture and stir well.
Stuff each of the mushrooms caps with a heaping teaspoon of mixture. Place on greased cookie sheet.
Bake at 350°F for 15 minutes or until browned.