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Savory Stuffed Mushrooms

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  • Prep 20 min
  • Total 40 min
  • Ingredients 9
  • Servings 36
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by Qué Rica Vida Cocina
Updated Feb 24, 2010
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Ingredients

  • 36 medium mushrooms (1 pound)
  • 2 tablespoons margarine or butter
  • 1 small onion, chopped (1/4 cup)
  • 1/4 cup chopped red bell pepper
  • 1 1/2 cups soft bread crumbs (about 2 1/2 slices bread)
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon pepper

Directions

  •  
    1
    Heat oven to 350°. Lightly spray rectangular pan, 11x7x1 1/2 inches, with cooking spray. Remove mushroom stems from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
  •  
    2
    Melt margarine in 10-inch skillet over medium-high heat. Cook mushroom stems, onion and bell pepper in margarine about 5 minutes, stirring occasionally, until tender; remove from heat. Stir in remaining ingredients. (To make ahead, cover and refrigerate up to 24 hours).
  •  
    3
    Fill mushroom caps with bread crumb mixture. Place mushrooms, filled sides up, in baking dish. Bake uncovered 15 minutes.
  •  
    4
    Set oven control to broil. Broil with tops 3 to 4 inches from heat about 2 minutes or until light brown. Serve warm.

Expert Tips

  • tip 1
    Microwave this appetizer. Place mushroom stems, onion, bell pepper and margarine in 1-quart microwavable casserole. Cover tightly and microwave on High 2 to 3 minutes, stirring after 1 minute, until tender. Stir in remaining ingredients. Fill mushroom caps. Arrange caps, filled sides up (smallest mushrooms in center), on microwavable plates. Microwave one plate at a time uncovered on High 1 1/2 to 2 minutes, rotating plate 1/2 turn after 1 minute, until hot.

Nutrition Information

No nutrition information available for this recipe
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