Savory Stuffed Mushrooms
The New Revised & Updated McCall's Cookbook
Savory Stuffed Mushrooms
The New Revised & Updated McCall's Cookbook
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12 to 16 fresh medium mushrooms 1/2 cup butter or margarine 3 tablespoons finely chopped green pepper 3 tablespoons finely chopped onion 1 1/2 cups fresh bread cubes (1/4 inch) 1/2 teaspoon salt 1/8 teaspoon pepper dash ground red pepper Directions: Preheat oven to 350°F. Wipe mushrooms with damp cloth. Remove stems, and chop stems fine; set aside. Heat 3 tablespoons butter in large skillet. Sauté mushroom caps only on bottom side 2 to 3 minutes; remove. Arrange, rounded side down, in shallow baking pan. Heat rest of butter in same skillet. Sauté chopped stems, green pepper, and onion until tender, about 5 minutes. Remove from heat. Stir in bread cubes and seasoning. Use to fill mushroom caps, mounding mixture high in center. Bake 15 minutes. Makes 6 to 8 servings.
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