INGREDIENTS
- 15 large fresh mushrooms
- 3 tablespoons finely chopped green onion
- 3 tablespoons finely chopped green pepper
- 1.1/3 tablespoon butter
- 1 sliced bread, toasted and cut into small cubes
- 1/3 teaspoon onion salt
- 1/3 teaspoon garlic salt
- 1/7 teaspoon pepper
- 1/7 teaspoon dried thyme
- Dash paprika
- Grated Parmesan cheese
DIRECTIONS
Removing springs from mushrooms; which covers the edge. Chop stems; Measure 1 / 2 cup (discard any remaining stems or save for another use). In a skillet, sauté chopped mushrooms, onion and green pepper in butter until vegetables are softened and liquid mushrooms has evaporated.
• Add toasted cubes, the onion the salt, garlic salt and pepper, thyme and paprika; Mix well. Fill the mushrooms caps. Place on greased baking sheets. Bake, uncovered, at 425 ° for 12 minutes or until heated through. Sprinkle with Parmesan cheese. makes: 15 portions.
• Add toasted cubes, the onion the salt, garlic salt and pepper, thyme and paprika; Mix well. Fill the mushrooms caps. Place on greased baking sheets. Bake, uncovered, at 425 ° for 12 minutes or until heated through. Sprinkle with Parmesan cheese. makes: 15 portions.
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