Appetizer Stuffed Mushrooms

SUBMITTED BY: Sister Judith LaBrozzi

"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."

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

12 large fresh mushrooms
2 tablespoons finely chopped green onion
2 tablespoons finely chopped green pepper
1 tablespoon butter or margarine
1 slice 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
1 dash paprika
grated Parmesan cheese

READ REVIEWS (6)

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 degrees F for 10 minutes or until heated through. Sprinkle with Parmesan cheese.

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REVIEWS

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Reviewed on Feb. 24, 2008 by Barb

Very easy recipe. I substituted the toasted bread cubes with regular bread crumbs. I was out of green pepper so I used chopped celery. It worked great!

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Reviewed on Aug. 31, 2007 by BSymo

I have made these several times. They are easy to make, can be made to be milk-free, and taste great!

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Reviewed on Jun. 24, 2007 by Allie B

Delicious and simple.

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