These tasty stuffed mushrooms make an excellent appetizer for a party or family gathering. The mushrooms are stuffed with a delicious mixture of bread crumbs, Parmesan cheese, and chopped peppers and onions.
Feel free to substitute finely chopped celery for the chopped bell peppers in this recipe.
Heat the oven to 325° F (165° C/Gas 3). Butter a shallow baking dish large enough to hold the mushroom caps in a single layer.
Clean mushrooms; remove stems, leaving caps whole. Chop stems.
Sauté mushroom caps in 3 tablespoons of butter; transfer to a plate and set aside.
Saute the chopped stems, green pepper, and chopped onion in the remaining 5 tablespoons of butter until onion is translucent.
Add the bread crumbs, salt, pepper, and cayenne pepper to the sauteed mixture.
Stir to blend ingredients thoroughly.
Stuff each mushroom cap with the bread crumb mixture; sprinkle each with a little Parmesan cheese.
Arrange the stuffed mushroom caps in the prepared baking dish.
Bake for 15 to 20 minutes, until the stuffing is browned.
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