1 (3 ounce) can BinB Mushroom Crowns,
    drained - reserving broth
1 (10 ounce) package refrigerated biscuits
1/4 cup grated Parmesan cheese

Drain buttery broth from mushrooms, reserving broth. Blot excess moisture from mushrooms crowns with paper towels. Separate biscuits and cut each one into fourths. On floured board, press biscuit quarters into rounds and wrap one around each crown. Brush wrapped mushrooms with buttery broth and roll in Parmesan cheese. Bake on greased cookie sheet in preheated 400 degree F oven for 10 to 12 minutes.

Makes about 2 dozen.