MAKE THIS
EASY RECIPE AHEAD.
MUSHROOMS
CAN BE STUFFED,
COVERED AND
REFRIGERATED UP TO
24 HOURS
BEFORE BAKING.
Italian Stuffed Mushrooms
Prep Time: 30 Minutes
Start to Finish: 50 Minutes
Servings: 36 appetizers
36 medium whole mushrooms (about 1 lb)
2 tablespoons butter or margarine
4 medium green onions, chopped (¼ cup)
¼ cup chopped red bell pepper
1½ cups soft bread crumbs
2 teaspoons chopped fresh or ½ teaspoon
dried oregano leaves
¼ teaspoon salt
¼ 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
DID YOU KNOW?
J.B. Swayne, a carnation grower from Pennsylvania,
began growing mushrooms in his hothouses in the
early 1900s. Italian immigrants he employed to help
pined for one of their favorite dishes from southern
Italy: stuffed zucchini blossoms. Since those were
not in good supply, the immigrants started using
their favorite bread stuffings in mushrooms instead.
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