Stuffed Mushrooms

Gently rinse the mushrooms and wiggle the stems off. Save the stems. Dice up 1/2 to 3/4 of the mushroom stems, discard the rest. Melt 2 Tablespoons of the butter or margerine and saute the stems, onion and bell pepper over medium heat until softened. Add salt, pepper and garlic. *If using garlic salt, omit the salt.*

I make my own breadcrumbs by toasting 3 slices of bread very well and then use a food processor to get the right consistency. It adds a lot of flavor and isn’t very difficult. You can use store bought as well.

Stir the breadcrumbs and parmesan cheese into the sauteed vegetables.

Use a spoon to press a heaping spoonful of the filling into the mushroom caps. Place the caps (filling side up) in a 9×13 pan. Cut up the last tablespoon of butter or margerine and place in the bottom of pan. This will cook the mushrooms and keep them from drying out. Bake 30 minutes at 350F and then broil for 3-4 minutes to crisp them at the very end.

Enjoy!