Appetizer Stuffed Mushrooms |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
12 large fresh mushrooms |
2 tablespoons finely chopped green onion |
2 tablespoons finely chopped green pepper |
1 tablespoon butter |
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:
1. 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.
2. 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.
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