Stuffed Mushrooms

2 cups Stove Top Stuffing Mix for Chicken in the Canister
1 cup hot water
16 large mushrooms (about 1 lb.)
3 Tbsp. butter or margarine
1/2 small green pepper, finely chopped
11/2 small red pepper, finely chopped
2 Tbsp. butter or margarine, melted


Mix stuffing mix and hot water in medium bowl; cover. Let
stand 5 minutes.

Remove stems from mushrooms; chop stems. Cook and stir mushroom
caps in 3 tablespoons butter in large skillet until lightly
browned. Arrange in shallow baking dish.

Add stems and peppers to skillet; cook and stir until tender.
Stir into stuffing. Spoon into mushroom caps; drizzle with 2
tablespoons butter.

Broil 5 to 7 inches from heat 5 minutes or until thoroughly
heated.

Note: Recipe may be halved.

Makes 8 appetizers
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kraft Foods.