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Savory Stuffed Mushrooms

36 appetizers

36 med. mushrooms (1 lb.)
2 T. margarine or butter
1/4 c. chopped onion
1/4 c. chopped red bell pepper
1 1/2 c. soft bread crumbs
1 1/2 tsp. chopped fresh or 1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. ground turmeric
1/4 tsp. pepper

Heat oven to 350 degrees. Lightly spray a 9x13 dish with cooking spray. Remove mushroom stems from mushroom caps. Finely chop stems to measure 1/3 cup. Reserve mushroom caps. Melt margarine or butter in 10 inch skillet over med-high heat. Cook mushroom stems, onion and bell pepper in margarine about 5 minutes, stirring occasionally until tender. Remove from heat; stir in remaining ingredients. (Make ahead and refrigerate up to 24 hours.

Fill mushroom caps with bread crumb mixture. Place mushrooms, filled sides up, in baking dish. Bake uncovered 15 minutes. Then set temperature setting on broil (3-4 inches from top of oven) and broil for 2 minutes or until light brown. OR you can continue to bake in oven for an additional 15 minutes. Serve warm.

Elaine R. Burke - Front Royal

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