Ingredients
1/2
cup butter or margarine, melted
1
teaspoon beef base or beef bouillon granules
2
tablespoons chopped fresh chives
2
cloves garlic, finely chopped
3
tablespoons dry sherry
2
pounds fresh whole mushrooms
Preparation
Mix butter and beef base in 3 1/2- to 4-quart slow cooker. Add remaining ingredients; stir gently to coat mushrooms.
Cover and cook on high heat setting about 2 hours or until hot. Gently stir.
Serve with slotted spoon. Appetizers will hold on high heat setting up to 2 hours.
