Italian Stuffed Mushrooms

Mushrooms stuffed with onion, bell pepper, breadcrumbs, and seasoned with fresh oregano, salt, pepper, and topped with parmesan cheese. Mushrooms are baked and then broiled to perfection. A fun appetizer everyone loves.

Ingredients -

36 medium Mushrooms
2 tablespoons Margarine or Butter
1/4 cup chopped Green Onions
1/4 cup chopped Red Bell Pepper
1 1/2 cups Soft Bread Crumbs
2 teaspoons chopped Fresh Oregano
1/4 teaspoon Kosher or Sea Salt
1/4 teaspoon Fresh Ground Black Pepper
1 tablespoon Margarine or Butter
Grated Fresh Parmesan Cheese, if desired

Preparation:

1. Preheat oven to 350 F.

2. Remove stems from mushroom caps, reserve caps, and finely chop 1/3-cup stems.

3. Melt 2 tablespoons Butter over medium heat in a large saute pan.

4. Add onions, bell pepper, and mushroom stems. Saute 3 minutes, until onions are soft. Remove vegetables from heat.

5. Stir in breadcrumbs, oregano, salt and pepper.

6. Fill caps with stuffing mixture.

7. Place caps on in greased large casserole dish.

8. Sprinkle with grated Parmesan cheese.

9. Bake 15 minutes.

10. Set oven to broil.

11. Broil 3-4 minutes or until tops are golden brown.

12. Serve immediately.

Variations and Recipe Ideas:

Appetizer Tips -

Mushrooms

Cremini or baby portobellos, or regular white button mushrooms are perfect for stuffing. Choose mushrooms with deep caps.

Appetizer Tips -

Bread Crumbs

Leave white bread out on kitchen counter overnight, or until dried out. Turn once or twice. Place dry bread in ziplock bag and crumble. Use what you need.