servings | 8
POINTS per serving | 8
1 cup(s) wine
1 pound mushroom(s)
16 oz sour cream
24 oz Campbell's (U.S.) Cream Of Mushroom Soup
3/4 cup(s) uncooked white rice
1/4 cup(s) uncooked barley
8 large portabella mushroom
Preheat oven to 375. Spray two 9x13 baking dishes with a nonstick spray. Remove stems and arrange in a single layer, 8 in each pan. In a bowl combine soup, sour cream, and wine. Cut stems off mushrooms leaving caps whole. Fold mushrooms into soup mixture and pour over the portabella caps, making sure they are covered. Bake 30-45 minutes at 375. Steam rice and barley together. When done combine with the sauce from the chicken for a side dish.
Use Marsala Wine. For the mushrooms that go into the sauce itself use small white mushrooms.
