Italian Stuffed Mushrooms

By á-174942

Ingredients

• 36 medium mushrooms - (abt 1 lb)
• 2 tablespoons margarine or butter
• 1/4 cup chopped green onions
• 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 freshly-ground black pepper
• 1 tablespoon margarine or butter
• Grated Parmesan cheese if desired

Preparation

Step 1

Heat oven to 350 degrees.

Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.

Melt 2 tablespoons margarine in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in margarine 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 margarine in rectangular pan, 13 by 9 by 2 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.

This recipe yields 3 dozen appetizers.