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Italian Stuffed Mushrooms

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Ingredients

36 Mushrooms medium sized
3 tbsp Butter seperated into 2 parts (2 tbsp and 1 tbsp)
1 tbsp Olive Oil
1/4 cup Green Onions chopped, about 3 medium green onions
1/4 cup Red Bell Peppers chopped
1 cup Bread Crumbs soft
2 tsp Italian Seasoning
1/4 tsp Salt
1/4 tsp Black Pepper
to taste Garlic Powder
1 cup Parmesan Cheese grated (split into 2 - 1/2 cups)

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Italian Stuffed Mushrooms

Cuisine:

These were always a fantastic appetizer at our family holiday gatherings. You had to move quick and get some before they were all gone!

  • Medium

Ingredients

  • 36 Mushrooms
    medium sized
  • 3 tbsp Butter
    seperated into 2 parts (2 tbsp and 1 tbsp)
  • 1 tbsp Olive Oil
  • 1/4 cup Green Onions
    chopped, about 3 medium green onions
  • 1/4 cup Red Bell Peppers
    chopped
  • 1 cup Bread Crumbs
    soft
  • 2 tsp Italian Seasoning
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • to taste Garlic Powder
  • 1 cup Parmesan Cheese
    grated (split into 2 - 1/2 cups)

Directions

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Steps

1
Done

Preheat oven to 350 degrees.
2
Done

Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
3
Done

Melt 2 Tbs. butter and 1 Tbs. Olive Oil in 10 inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper for about 3 minutes, stirring frequently, until onions are softened; remove from heat.

4
Done

Stir in bread crumbs, Italian seasoning, Parmesan cheese, salt and pepper.

5
Done

Fill mushroom caps with bread crumb mixture.
6
Done

Melt 1 Tbs. butter in rectangular pan, 13x9x2 inches, in oven. Place mushrooms filled side up, in pan. Sprinkle with cheese, if desired. Bake 15 minutes.
7
Done

Set oven Broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot.

Lucy Romano

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