Italian Stuffed Mushrooms
36 med whole fresh mushrooms (1 lb)
2 T butter or margarine
1/4 c chopped green onions (3 med)
1/4 c chopped red bell pepper
1 1/2 c soft bread crumbs
2 t Italian seasoning
1/4 t salt
1/4 t pepper
1 T margarine
grated Parmesan cheese, if desired
Heat oven to 350 degrees F. Twist mushroom stems to remove from
mushroom caps. Finely chop enough stems to measure 1/3 cup.
Reserve mushroom caps. 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. Melt 1 tablespoon butter in
rectangular pan, 13 x 9 inches, in oven. Place mushrooms, filled
sides up, in pan. Sprinkle with cheese. Bake 15 minutes. 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.
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