Wednesday, November 16, 2011

Stuffed Mushrooms

1 lb. med. mushrooms
1 sm. onion, chopped (about 1/2 c.)
1 sm. green, yellow, or red bell pepper, chopped (about 1/2 c.)
3 tbsp. butter
1 1/2 c. soft bread crumbs
1/2 tsp. salt
1/2 tsp. dried thyme leaves
1/4 tsp. ground turmeric
1/4 tsp. pepper
2 tbsp. of olive oil

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 tablespoons butter until tender, about 5 minutes; remove from heat. Stir in bread crumbs, salt, thyme, turmeric and pepper. 2 tablespoon olive oil in shallow baking dish. Fill mushroom caps with stuffing mixture; place mushrooms, filled sides up, in baking dish.   Bake uncovered in 350 degree oven for 25 minutes. Set oven control to broil and (or) 550 degrees. Broil mushrooms with tops 3 to 4 inches from heat 2 minutes. Serve hot. 


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