Stuffed mushrooms (crocker)
36 Mushrooms
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium mushrooms |
| 1 | small | Onion, chopped |
| ½ | small | Green pepper, chopped |
| 3 | tablespoons | Margarine or butter |
| 1½ | cup | Soft bread crumbs |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Dried thyme leaves |
| ¼ | teaspoon | Ground turmeric |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Margarine or butter |
Directions
Cut stems from mushrooms; finely chop enough stems to measure ⅓ cup. Cook and stir chopped mushroom stems, onion and green pepper in 3 tb margarine until tender, about 5 minutes; remove from heat. Stir in bread crumbs, salt, thyme, turmeric and pepper.
Heat 1 tb margarine in shallow baking dish until melted. Fill mushroom caps with stuffing mixture; place mushrooms, filled sides up, in baking dish. Bake uncovered in 350F oven 15 minutes.
Set oven control to broil and/or 550F. Broil mushrooms with tops 3 to 4 inches from heat 2 minutes. Serve hot. About 3 dozen appetizers; 35 calories per appetizer.
Source: Betty Crockers Cookbook, 6th Edition