Appetizer Stuffed Mushrooms Recipe
Ingredients
| Mushrooms | 12 Large | |
| Green onion | 2 Tablespoon, finley chopped | |
| Green pepper | 2 Tablespoon, finely chopped | |
| Butter/Margarine | 1 Tablespoon | |
| Bread slice | 1 | |
| 1/4 teaspoon onion salt | ||
| Garlic salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Dried thyme | 1/8 Teaspoon | |
| Dash paprika | ||
| Grated Parmesan cheese | ||
Directions
Remove stems from mushrooms; set caps aside.
Finely chop stems; measure 1/2 cup (discard any remaining stems or save for another use).
In a skillet, saute chopped mushrooms, onion and green pepper in butter until vegetables are tender and mushroom liquid has evaporated.
Add toast cubes, onion salt, garlic salt, pepper, thyme and paprika; mix well.
Stuff into mushroom caps.
Place on a greased baking sheet.
Bake, uncovered, at 425° for 10 minutes or until heated through.
Sprinkle with Parmesan cheese.
Finely chop stems; measure 1/2 cup (discard any remaining stems or save for another use).
In a skillet, saute chopped mushrooms, onion and green pepper in butter until vegetables are tender and mushroom liquid has evaporated.
Add toast cubes, onion salt, garlic salt, pepper, thyme and paprika; mix well.
Stuff into mushroom caps.
Place on a greased baking sheet.
Bake, uncovered, at 425° for 10 minutes or until heated through.
Sprinkle with Parmesan cheese.
Chef
