| 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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