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Appetizer Stuffed Mushrooms

Heat-and-serve convenience foods are forbidden in the House of Loreto Kitchen, and residents appreciate the "real" food we serve. Everyone reaches for seconds of these tasty morsels.

SERVINGS

 4

CATEGORY

 Appetizer

METHOD

 Baked

PREP

 20 min.

COOK

 10 min.

TOTAL

 30 min.

INGREDIENTS

  • 12 large fresh mushrooms
  • 2 tablespoons finely chopped green onion
  • 2 tablespoons finely chopped green pepper
  • 1 tablespoon butter or margarine
  • 1 sliced bread, toasted and cut into small cubes
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon dried thyme
  • 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 greased baking sheets. Bake, uncovered, at 425° for 10 minutes or until heated through. Sprinkle with Parmesan cheese. Yield: 1 dozen.

Printed from tasteofhome.com Oct 12, 2008

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