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Savory Stuffed Mushrooms




Source of Recipe


web/don't remember


List of Ingredients




2 pounds medium fresh mushrooms
1 cup fresh bread crumbs
3 tablespoons butter or margarine
1/2 cup minced sweet red pepper
1/4 cup minced shallots
1/2 cup shredded mozzarella cheese
3 tablespoons freshly grated Parmesan cheese
3 tablespoons chopped fresh parsley, divided
1/4 teaspoon freshly cracked pepper
Salt

Recipe



Preheat oven to 350°F. Grease a jelly roll pan. Remove the stems from the mushroom caps, then chop stems and transfer to a medium bowl. Bake the bread crumbs on a cookie sheet for 7 to 8 minutes until golden. Meanwhile, melt the butter in a medium skillet over medium heat. Add the red pepper and shallots and cook for 3 to 4 minutes or until tender. Add to the bowl with the mushroom stems. Stir in the toasted bread crumbs, mozzarella, Parmesan, 2 tablespoons of the parsley, and the cracked pepper. Lightly salt the inside of the mushroom caps. Spoon stuffing mixture evenly in centers, then arrange mushrooms on prepared pan. Sprinkle remaining 1 tablespoon parsley over tops. Bake about 20 minutes or until filling is hot and mushroom caps are tender. Makes about 36 appetizers.

Make-Ahead Tip: Prepare as directed above. Cover and refrigerate up to 4 hours. Bake as directed above.

calories: 30 , total fat: 2g , saturated fat: 1g , cholesterol: 4mg , sodium: 94mg , carbohydrate: 2g , protein: 1g