38 medium whole fresh mushrooms (1 lb.)
2 Tbsp. butter or margarine
1/4 Cup chopped green onions (3 medium)
1/4 Cup chopped red bell pepper
1 1/2 Cup soft bread crumbs
2 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. butter or margarine
Grated Parmesan Cheese, if desired
1. Heat oven to 350 degrees.
2. Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 Cup and reserve.
3. Melt 2 Tbsp. butter in 10-inch skillet 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, Italian seasoning, salt and pepper. Fill mushroom caps with bread crumb mixture.
4. Melt 1 Tbsp. butter in rectangular pan, 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Sprinkle with cheese. Bake 15 minutes.
5. Set oven control to broil. Broil mushrooms with top 3-4 inches from heat about 2 minutes or until tops are light brown. Serve hot