Stuffed Mushrooms -
Hot and tasty… Perfect to Share!
Stuffed mushrooms are not only a hot and delicious appetizer, but they often are not as high in calories as one might think. In fact, with this recipe, most of the mushrooms will have less than 20 calories per mushroom, yet it will have all the flavor of something much richer. These mushrooms are also a great timesaver, as they can be prepared in advance and refrigerated until its time to pop them into the oven.
If you want to impress a date, this recipe will work nearly all their senses– as it looks, smells and tastes absolutely amazing.
Ingredients
3 tablespoons margerine or butter
1 small onion, finely chopped (about 1/4 cup)
1/2 small bell pepper, finely chopped (about 1/4 cup)
1 1/2 cups soft bread crumbs
1 tablespoon grated parmesan cheese
2 teaspoons fresh chopped thyme leaves (or 1/2 tsp dried thyme leaves)
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon black pepper (freshly ground if possible)
Instructions
Preheat oven to 350 degrees F. Remove stems from mushrooms. Finely chop enough of the stems to measure out 1/3 cup of mushrooms. Heat 3 tablespoons of butter in a skillet over medium heat and sautee bell pepper for approximately 1 minute, then add mushroom and onion. Continue cooking for about 3-4 more minutes, stirring occasionally, then remove from heat. Stir in bread crumbs, parmesan cheese, thyme,salt, pepper, and ground mustard.
In a shallow baking pan, heat 1 tablespoon butter in the oven until melted. Fill mushroom caps with the mushroom/bread crumb mixture and place in pan, filled sides up. Bake for 15 minutes. Set oven to broil, then move mushrooms tops to within 3-4 inches from heat and broil for 2 minutes. Serve Hot.
