Mushroom: Bread Crumb and Parmesan Stuffed Mushrooms
- 12 large mushrooms (fresh)
- 1/2 cup butter (melted; divided)
- 2 tablespoons green bell pepper (finely chopped)
- 3 tablespoons onion (finely chopped)
- 1 1/2 cup bread crumbs (fresh)
- 1/2 teaspoon salt
- 1 dash black pepper
- 1 dash cayenne pepper
- Parmesan cheese, freshly grated or shredded
Adapted from thespruceeats.com
Heat the oven to 325 F (165 C/Gas 3). Butter a shallow baking dish large enough to hold the mushroom caps in a single layer.
Clean the mushrooms; remove stems, leaving caps whole. Chop the stems finely.
Saute the mushroom caps in 3 tablespoons of butter until tender; transfer to a plate and set aside.
Saute the chopped stems, green pepper, and chopped onion in the remaining 5 tablespoons of butter until onion is translucent.
To the onion and pepper mixture, add the bread crumbs, salt, pepper, and cayenne pepper. Stir to blend the ingredients thoroughly.
Fill each mushroom cap with the bread crumb mixture and then sprinkle each with a small amount of Parmesan cheese.
Arrange the stuffed mushroom caps in the prepared baking dish.
Bake for 15 to 20 minutes, or until the filling has browned.