1 (8 ounce) package frozen hash brown potatoes, thawed
1 (4 ounce) donner cheese, diced
1 tablespoon butter, melted
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking dish.
Place hash browns in the prepared dish. Fill the remaining 11cm of mushroom stem end to end with the hash browns. Using a 2 rounded biscuit can, pipe evenly about one quarter cup of potato mixture onto each side of each stem. Peel 1 cube with a slotted spoon.
Dredge mushrooms in melted butter or margarine. Spoon mixture onto the mushrooms. Make a strip of pastry wrap by rolling up each square of mushroom stem end, forming a cylinder about 1/2 inch thick.
Bake at 350 degrees F (175 degrees C) for 1 hour.
This is one of my top ten recipes. my family loves it, the only addition I make to it is that I chop two or three apples into cubes and add it when pouring the cider, the apples cook and taste amazing.
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