The funk melt in your mouth
constituents
1c. sour cream
c. finely grated Parmesan
c. mayonnaise
1tsp. garlic greasepaint
1tsp. sweet paprika
tsp. onion greasepaint
tsp. cayenne pepper
Kosher swab
lately ground black pepper
cuisine spray
6 skinless, boneless funk guts( about23/4lb. aggregate)
Diced fresh parsley leaves, for serving
See All Nutritional Information
Directions
Step1 Preheat roaster to 375º. In a medium coliseum, combine sour cream, Parmesan, mayonnaise, garlic greasepaint, paprika, onion greasepaint, cayenne,1/4 tablespoon swab, and1/4 tablespoon pepper.
Step 2 Grease a 13 ″- by- 9 ″ baking dish with cuisine spray. Season funk each over with11/2 ladles swab, also arrange in a single subcaste in set dish. Spread sour cream admixture over top of funk.
Step3 Singe funk until top of sour cream admixture is golden brown and an moment- read thermometer fitted into thickest part of funk registers 165º, 30 to 35 twinkles. Top with parsley.