| 36 | medium whole fresh mushrooms (1 pound) |
| 2 | tablespoons butter or margarine |
| 1/4 | cup chopped green onion (3 medium) |
| 1/4 | cup chopped red bell pepper |
| 1 1/2 | cups soft bread crumbs |
| 2 | teaspoons Italian seasoning |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1 | tablespoon butter or margarine |
| Grated Parmesan cheese, if desired |
| 1. | Heat oven to 350ºF. |
| 2. | Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps. |
| 3. | Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, Italian seasoning, salt and pepper. Fill mushroom caps with bread crumb mixture. |
| 4. | Melt 1 tablespoon butter in rectangular pan, 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Sprinkle with cheese. Bake 15 minutes. |
| 5. | Set oven control to Broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot. |
|
| Preparing for a party? Stuff, cover and refrigerate the mushrooms up to 24 hours ahead. Then when you're ready for hot appetizers, simply start with step 4. |
|
| If you use Italian-seasoned bread crumbs, you can decrease the Italian seasoning to about 1 teaspoon. |
Nutrition Information:
30 ( 10 ); 1 g ( 1 g); 0mg; 60 mg; 4 g ( 0g); 1 g 2 %; 2 %; 0%; 2 % 1