| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers, Crocker | 36 | Mushrooms | ||
INGREDIENTS
| 1 | lb | Medium mushrooms |
| 1 | sm | Onion, chopped |
| 1/2 | sm | Green pepper, chopped |
| 3 | tb | Margarine or butter |
| 1 1/2 | c | Soft bread crumbs |
| 1/2 | ts | Salt |
| 1/2 | ts | Dried thyme leaves |
| 1/4 | ts | Ground turmeric |
| 1/4 | ts | Pepper |
| 1 | tb | Margarine or butter |
INSTRUCTIONS
Cut stems from mushrooms; finely chop enough stems to measure 1/3 cup. Cook and stir chopped mushroom stems, onion and green pepper in 3 tb margarine until tender, about 5 minutes; remove from heat. Stir in bread crumbs, salt, thyme, turmeric and pepper. Heat 1 tb margarine in shallow baking dish until melted. Fill mushroom caps with stuffing mixture; place mushrooms, filled sides up, in baking dish. Bake uncovered in 350F oven 15 minutes. Set oven control to broil and/or 550F. Broil mushrooms with tops 3 to 4 inches from heat 2 minutes. Serve hot. About 3 dozen appetizers; 35 calories per appetizer. Source: Betty Crockers Cookbook, 6th Edition From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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