Yield: 36 Mushrooms
|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||Dried thyme leaves|
|¼ teaspoon||Ground turmeric|
|1 tablespoon||Margarine or butter|
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