Appetizer Stuffed Mushrooms
Taste of Home's Holiday & Celebrations Cookbook
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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
TIME: Prep/Total Time: 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.