Stuffed Mushrooms (crocker) Recipe
Yield: 36 MushroomsRecipe by luhu.jp
Ingredients:
1 lbs: Medium mushrooms,
1 small: Onion, chopped
1/2 small: Green pepper, chopped
3 tbsp: Margarine or butter,
1 1/2 cup: Soft bread crumbs,
1/2 tsp: Salt,
1/2 tsp: Dried thyme leaves,
1/4 tsp: Ground turmeric,
1/4 tsp: Pepper,
1 tbsp: Margarine or butter,
Directions:
Cut stems from mushrooms; finely chop enough stems to measure 1/3
cup. Cook and stir chopped mushroom stems, onion and green pepper in
3 tb margarine until tender, about 5 minutes; remove from heat. Stir
in bread crumbs, salt, thyme, turmeric and pepper.
Heat 1 tb margarine in shallow baking dish until melted. Fill
mushroom caps with stuffing mixture; place mushrooms, filled sides
up, in baking dish. Bake uncovered in 350F oven 15 minutes.
Set oven control to broil and/or 550F. Broil mushrooms with tops 3 to
4 inches from heat 2 minutes. Serve hot. About 3 dozen appetizers; 35
calories per appetizer.
Source: Betty Crockers Cookbook, 6th Edition
Source from luhu.jp
cup. Cook and stir chopped mushroom stems, onion and green pepper in
3 tb margarine until tender, about 5 minutes; remove from heat. Stir
in bread crumbs, salt, thyme, turmeric and pepper.
Heat 1 tb margarine in shallow baking dish until melted. Fill
mushroom caps with stuffing mixture; place mushrooms, filled sides
up, in baking dish. Bake uncovered in 350F oven 15 minutes.
Set oven control to broil and/or 550F. Broil mushrooms with tops 3 to
4 inches from heat 2 minutes. Serve hot. About 3 dozen appetizers; 35
calories per appetizer.
Source: Betty Crockers Cookbook, 6th Edition
Source from luhu.jp