STUFFED MUSHROOMS

By rmille6277

Iris Riggs Tolley

Ingredients

• 12 to 16 fresh medium mushrooms
• 1/2 cup butter or margarine
• 3 tablespoons finely chopped green pepper
• 3 tablespoons finely chopped onion
• 1 1/2 cups fresh-bread cubes (1/4 inch)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Dash cayenne

Preparation

Step 1

Preheat oven to 350deg F. Wipe mushrooms with damp cloth. Remove stems, and chop stems fine; set aside. Heat 3 tablespoons butter in large skillet. Sauté mushroom caps only on bottom side 2 to 3 minutes; remove. Arrange, rounded side down, in shallow baking pan. Heat rest of butter in same skillet. Sauté chopped stems, green pepper, and onion until tender - about 5 minutes. Remove from heat. Stir in bread cubes and seasoning. Use to fill mushroom caps, mounding mixture high in center. Bake 15 minutes. Makes 6 to 8 servings.
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NOTE: I put bread in a blender instead of cutting into cubes.