Italian Stuffed Mushrooms

These small mushroom bites are filled with the flavors
and colors of Italy!

Prep: 20 min Bake: 15 min Broil: 2 min

36 medium whole fresh mushrooms (1 pound)
2 tablespoons butter or margarine
1/4 cup chopped green onions (3 medium)
1/4 cup chopped red bell pepper
1 1/2 cups soft bread crumbs
2 teaspoons Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
Grated Parmesan cheese, if desired


1. Heat oven to 350F.

2. Twist mushroom stems to remove from mushroom caps. Finely
chop enough stems to measure 1/3 cup. Reserve mushroom caps.

3. Melt 2 tablespoons butter in 10-inch skillet over medium-high
heat. Cook chopped mushroom stems, onions and bell pepper in butter
about 3 minutes, stirring frequently, until onions are softened;
remove from heat. Stir in bread crumbs, Italian seasoning, salt
and pepper. Fill mushroom caps with bread crumb mixture.

4. Melt 1 tablespoon butter in rectangular pan, 13x9x2 inches,
in oven. Place mushrooms, filled sides up, in pan. Sprinkle with
cheese. Bake 15 minutes.

5. Set oven control to Broil. Broil mushrooms with tops 3 to 4
inches from heat about 2 minutes or until tops are light brown.
Serve hot.

Makes 3 dozen appetizers

Nutritional Info per 1 Appetizer:
Calories 30 (Calories from Fat 10); Fat 1g (Saturated 1g);
Cholesterol 0mg; Sodium 60mg; Potassium 80mg; Carbohydrate 4g
(Dietary Fiber 0g); Protein 1g

Diet Exchanges: 1 Vegetable
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.