Easy and Quick Italian Stuffed Mushrooms Recipe

Prep time: 30 Mins

Cook time: 20 Mins

Total time: 50 Mins

Yield: 36 appetizers

Nutrition Facts

Serving Size 1 APPETIZER

• Calories 30
• Fat 1 g
• Saturated Fat 0 g
• Sodium 65 mg
• Fiber 0 g
• Protein 1 g
• Carbohydrates 4 g

Ingredients

• 36 medium whole mushrooms (about 1 lb)
• 2 tablespoons butter or margarine
• 4 medium green onions, chopped (¼ cup)
• ¼ cup chopped red bell pepper
• 1½ cups soft bread crumbs
• 2 teaspoons chopped fresh or ½ teaspoon dried oregano leaves
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Grated Parmesan cheese, if desired

Method

1. Heat oven to 350°F. Twist mushroom stems to remove from mushroom caps; reserve caps. Finely chop enough stems to measure 1⁄3 cup; discard remaining stems.
2. In 10-inch skillet, melt butter 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, oregano, salt and pepper.
3. Spoon mixture into mushroom caps, mounding slightly. Place in ungreased 15x10x1-inch pan. Sprinkle with cheese.
4. Bake 15 minutes. Set oven control to broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until light brown. Serve warm.

DID YOU KNOW? J.B. Swayne, a carnation grower from Pennsylvania, began growing mushrooms in his hothouses in the early 1900s. Italian immigrants he employed to help pined for one of their favorite dishes from southern Italy: stuffed zucchini blossoms. Since those were not in good supply, the immigrants started using their favorite bread stuffings in mushrooms instead.