| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers, Cheese/eggs |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1/4 |
c |
Finely chopped onion |
| 1/2 |
c |
Finely chopped green pepper |
| 1/4 |
c |
Finely chopped celery |
| 1 |
pk |
(3-oz) cream cheese, soft |
| 1/3 |
c |
Dry bread crumbs |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Worchestershire Sauce |
| 16 |
|
Mushroom caps |
|
|
Paprika |
INSTRUCTIONS
Oven method: (27 minutes cooking time) Melt butter in small skillet over
medium heat, about 1 minute, add onion, green pepper, and celery. Saute'
until tender, about 6 minutes. Combine onion mixture, cream cheese, bread
crumbs, salt, pepper, lemon juice, and worcestershire sauce in bowl. Mix
well. Fill mushroom caps heaping full of mixture. Place in greased 8 inch
square baking pan. Sprinkle with paprika. Bake in 350-degree oven for 20
minutes. Serve with coctail picks.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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