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Savory Stuffed Mushrooms


  • 16 fresh, large size mushrooms
  • 1/2 cup butter
  • 3 Tbsp. green pepper, finely chopped
  • 3 Tbsp. onion, finely chopped
  • 1 1/2 cups fresh whole wheat bread cubes
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  • 1/2 tsp. salt
  • 1/8 tsp. pepper


Preheat oven to 350 degrees F. Wipe mushrooms with a damp cloth. Remove stems and chop stems fine. Heat 3 Tbsp. butter in large skillet. Saute' mushroom caps, only on bottom side, 2-3 minutes. Remove. Arrange, rounded side down, in a shallow baking pan. Heat rest of butter in same skillet. Saute' chopped mushroom stems, green pepper, and onion until tender, about 4 minutes. Remove from heat. Stir in bread cubes and seasonings. Use to fill mushroom caps, mounding mixture high in center.

By Robin from Washington, IA

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