|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Stuffed Mushrooms |
|
Serves: 36 Print this RecipeServing Size: 1 mushroom Make these tasty little tidbits ahead and store them in the refrigerator until you are ready to bake them. Or, rather than baking them, you can microwave them! Arrange the filled mushrooms, smallest mushrooms in the center, on a 10-inch microwavable plate. Microwave on high 3 to 4 minutes, rotating the plate 1/2 turn after 2 minutes, until the mushrooms are hot. Heat the mushrooms as you need them. 36 medium mushrooms (about 1 pound) 2 tablespoons margarine or butter 1 small onion, chopped (about 1/4 cup) 1/2 small green bell peppers, chopped (about 1/4 cup) 1 1/2 cups soft bread crumbs 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves 1/4 teaspoon salt 1/4 teaspoon ground turmeric 1/4 teaspoon pepper 1 tablespoon margarine or butter 1. Heat oven to 350°. 2. Remove stems from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps. 3. Melt 2 tablespoons margarine in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onion and bell pepper in margarine about 3 minutes, stirring frequently, until onion is softened; remove from heat. Stir in bread crumbs, thyme, salt, turmeric and pepper. Fill mushroom caps with bread crumb mixture. 4. Melt 1 tablespoon margarine in shallow baking dish in oven. Place mushrooms, filled sides up, in dish. 5. Bake 15 minutes. Set oven control to broil. Broil with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot. 1 MUSHROOM: Calories 30 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 65mg; Carbohydrates 4g (Dietary Fiber 0g); Protein 1g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Broccoli with Pine Nuts Marinated Tomato Slices Roasted Autumn Vegetables Vegetables with Lemon Butter Spinach Gourmet Stuffed Zucchini Garlic Smashed Potatoes Crispy Potato Pancakes Roasted Rosemary-Onion Potatoes Creamy Scalloped Potatoes Duchess Potatoes Basil-Baked New Potatoes Farm-Fried Potatoes Bountiful Twice-Baked Potatoes Marbled Potatoes and Carrots Cranberry-Raspberry Salad Classic Creamy Potato Salad Cold Cucumber Salad Country Potato Salad Seven-Layer Salad Mandarin Salad Antipasto Salad Old-Fashioned Coleslaw Heartland Three-Bean Salad Sweet-Sour Coleslaw Classic Crunchy Coleslaw Spinach Dip Hummus Corn and Pepper Cakes Hoppin' Johns Cheesy Grits Hush Puppies Spanish Rice Cranberry-Wild Rice Bake Oven Hash Browns Sausage-Cheese Balls Chicken Pot Stickers Stuffed Mushrooms Deviled Eggs ** SUPER SIDES, SMALLER BITES, AND BREAD ** |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
