4-6 Pepperidge Farm Patty Shells
1 lb. mushrooms, sliced
Butter
1 1/2 c. sour cream
3/4 c. grated Parmesan cheese
3 tbsp. sherry
Dash garlic powder
Parsley or watercress, for garnish

Heat patty shells according to package directions. Saute mushrooms briefly in butter. Add sour cream, Parmesan, sherry and garlic powder and cook over low heat until warmed through. Serve in patty shells garnished with sprigs of parsley or watercress. 4 to 6 servings.