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Source: FamilyTime Community Cookbook

Italian Stuffed Mushrooms
These small mushroom bites are filled with the flavors-and colors - of Italy!
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Serves: 3 dozen
Prep Time: 20 minutes
Cook Time: 15 minutes
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36 medium whole fresh mushrooms, (1 pound)
2 tablespoons butter or margarine
1/4 cup choped green onions, (3 medium)
1/4 cup chopped red bell pepper
1 1/2 cups soft bread crumbs
2 teaspoons Italian seasoning
1/4 teaspoon salt
1/4 teaspoon Pepper
1 tablespoon butter or margarine
Grated Parmesan cheese, if desired




Heat oven to 350 degrees.

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

Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, Italian seasoning, salt and pepper. Fill mushroom caps withbread crumb mixture.

Melt 1 tablespoon butter in rectangular pan, 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Sprinkle with cheese. Bake 15 minutes.

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





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