Serves: 36
Total Calories: 48
1. Heat oven to 350°.
2. Remove stems from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
3. Melt 2 tablespoons margarine in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onion and bell pepper in margarine about 3 minutes, stirring frequently, until onion is softened remove from heat. Stir in bread crumbs, thyme, salt, turmeric and pepper. Fill mushroom caps with bread crumb mixture.
4. Melt 1 tablespoon margarine in shallow baking dish in oven. Place mushrooms, filled sides up, in dish.
5. Bake 15 minutes. Set oven control to broil. Broil with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot.
1 MUSHROOM: Calories 30 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 0mg Sodium 65mg Carbohydrates 4g (Dietary Fiber 0g) Protein 1g.
This Stuffed Mushrooms recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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