Parmesan, mushrooms, and sundried tomatoes…a delicious combination!
- Prep Time: 15m
- Cook Time: 20m
- Yield: 1-1/2 quart casserole dish
- Category: Appetizers
Ingredients
- 1 c Hellmann’s mayonnaise
- 1/2 c thinly sliced green onions
- 1 c grated Parmesan cheese, packed
- 1/2 c sliced button mushrooms
- 1/2 c sundried tomatoes, drained, patted dry, and chopped
- 8 oz sour cream
Instructions
- Preheat the oven to 325°F and prepare a 1 ½-quart baking dish lightly with cooking spray.
- Combine all ingredients in a mixing bowl and mix thoroughly.
- Place the parmesan mixture in the prepared baking dish and heat in the oven until hot and bubbly, about 20 minutes.
- Serve hot with toast rounds.
- If the toast rounds are not pre-made then slice Italian bread into ½-inch rounds, toast in the oven at 325 °F until toasted. Cool and store in Ziploc® bags.