Stuffed mushrooms (crocker)

36 Mushrooms

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

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

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