Stuffed Mushrooms

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Mushrooms are always plentiful.  It is a very adaptable vegetable and can be used in many ways – as soup, a sauce, steamed, creamed or baked.  This recipe for stuffed mushrooms mixes the tastes of capsicum (bell pepper) and Parmesan cheese, along with the mushroom itself.  I find ground black pepper sprinkled over the Parmesan adds even more flavor, and the Cayenne pepper adds that little bit of spice, but do not overdo it.

Ingredients Serves 4-6
Large mushrooms, fresh 12
Butter, melted ½ cup
Green bell pepper, finely chopped 2 tbspns
Onion, finely chopped 3 tbspns
Bread crumbs 2 cups
Salt ½ tspn
Ground black pepper dash
Ground cayenne pepper dash
Parmesan cheese, grated ½ cup

Cooking Method

Clean mushrooms; remove stems, leaving caps whole.  Chop stems.  Sauté mushroom caps in 3 tablespoons of butter; set aside.  Sauté chopped stems, green bell pepper, and chopped onion in remaining butter until onion is tender; stir in bread crumbs, salt and cayenne pepper.

Stir to mix well.  Stuff each mushroom cap with bread crumb mixture; sprinkle each stuffed mushroom with a little grated Parmesan cheese and then a dash of ground black pepper.  Place stuffed mushrooms in a greased baking dish.  Bake at 325° for 15 minutes.