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.
|Large mushrooms, fresh||12|
|Butter, melted||½ cup|
|Green bell pepper, finely chopped||2 tbspns|
|Onion, finely chopped||3 tbspns|
|Bread crumbs||2 cups|
|Ground black pepper||dash|
|Ground cayenne pepper||dash|
|Parmesan cheese, grated||½ cup|
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.