Spanish Stuffed Mushrooms

• 1 lb. ground pork (not sausage)
• 1 lb. lean ground beef
• 4 to 6 green onions, finely chopped
• 2 Tbsp. dried cilantro
• 2 Tbsp. lemon pepper
• 1 Tbsp. dried tarragon
• 1/2 c. sour cream
• 3 Tbsp. Dijon mustard
• 2 Tbsp. grated Parmesan cheese
• 24 large, 36 medium or 48 small mushrooms
• 1 small jar stuffed Spanish green olives (for garnish)

1. Combine cilantro, pepper and tarragon in small bowl; mix. Brown pork in skillet, season with 1/2 of seasoning mix.
2. Break up pork as it cooks, well done.
3. Remove and drain well.
4. Repeat for beef.
5. Combine both meats in large mixing bowl and crumble well. Add onion and blend well.
6. Add sour cream and mustard and blend well.
7. Add cheese.
8. Wash mushrooms.
9. Remove stem to create bowl. Using teaspoon, fill each, taking care not to break.
10. Store in refrigerator until ready to serve.

ground pork, lean ground beef, green onions, cilantro, lemon pepper, tarragon, sour cream, mustard, parmesan cheese, mushrooms, green olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=331606 (may not work)