1 c. (3 oz.) mushroom crowns (reserve broth)
1 can (10 oz.) refrigerator biscuits
1/4 c. grated Parmesan cheese

Blot excess moisture from mushrooms with paper towels. Separate biscuits and cut each one into fourths. On floured board, press biscuit quarters into rounds and wrap one around each mushroom. Brush wrapped mushrooms with reserved broth and roll in Parmesan cheese. Place on greased cookie sheet. Bake at 400 degrees for 10-12 minutes. Yields approximately 2 dozen.