Appetizer Stuffed Mushrooms
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
dash paprika
Grated Parmesan cheese
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.
Source:
"Taste of Home's Holidays & Celebrations Cookbook 2001"
Yield:
"1 dozen"
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
dash paprika
Grated Parmesan cheese
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.
Source:
"Taste of Home's Holidays & Celebrations Cookbook 2001"
Yield:
"1 dozen"
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