Who doesn’t like stuffed mushrooms? They aren’t as difficult to make as you might think! I use this particular recipe when I want a special appetizer. The buttery stuffing mixture is a great compliment to the meaty mushrooms. Your guests will keep coming back for more!
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
- Heat oven to 350 F.
- Clean mushrooms and remove stems 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 and use it to coat rectangular pan, 13 x 9 x 2 inches
- 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.
Food Mingle Blog Alternatives and Substitutions:
- Make ahead tip: Stuff, cover and refrigerate the mushrooms up to 24 hours ahead. Then when you’re ready for hot appetizers, simply start with step 8.
- If you use Italian-seasoned bread crumbs, then decrease the Italian seasoning to about 1 teaspoon.
Yield: 36 mushroom pieces
Adapted From: Betty Crocker’s Cookbook, seventh printing, 1989 (Golden Press/NY, Western Publishing Company, Inc., Racing, WI).