Italian Stuffed Mushrooms are amazing. It’s perfect for party or as a side dish.
Italian Stuffed Mushrooms
36 medium whole mushrooms (about 1 lb)
2 tablespoons butter or margarine
4 medium green onions, chopped (¼ cup)
1/4 cup chopped red bell pepper
1½ cups soft bread crumbs
2 teaspoons chopped fresh or ½ teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan cheese, if desired
1. Heat oven to 350°F. Twist mushroom stems to remove from mushroom caps; reserve caps. Finely chop enough stems to measure 1⁄3 cup; discard remaining stems.
2. In 10-inch skillet, melt butter over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, oregano, salt and pepper.
3. Spoon mixture into mushroom caps, mounding slightly. Place in ungreased 15x10x1-inch pan. Sprinkle with cheese.
4. Bake 15 minutes. Set oven control to broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until light brown. Serve warm.
PER APPETIZER: Calories 30; Total Fat 1g (Saturated Fat 0g); Sodium 65mg; Total Carbohydrate 4g (Dietary Fiber 0g); Protein 1g
Recipe Notes: Mushrooms can be stuffed, covered and refrigerated up to 24 hours before baking.