Heat-and-serve convenience foods are forbidden in the House of Loreto Kitchen, and residents appreciate the "real" food we serve. Everyone reaches for seconds of these tasty morsels. —Judith LaBrozzi, Canton, Ohio
Ingredients
- 12 large fresh mushrooms
- 2 tablespoons finely chopped green onion
- 2 tablespoons finely chopped green pepper
- 1 tablespoon butter
- 1 sliced bread, toasted and cut into small cubes
- 1/4 teaspoon onion salt
- 1/4 teaspoon garlic salt
- 1/8 teaspoon pepper
- 1/8 teaspoon dried thyme
- Dash paprika
- Grated Parmesan cheese
Directions
- Remove stems from mushrooms; set caps aside. Finely chop stems; measure 1/2 cup (discard any remaining stems or save for another use). In a skillet, saute chopped mushrooms, onion and green pepper in butter until vegetables are tender and mushroom liquid has evaporated.
- Add toast cubes, onion salt, garlic salt, pepper, thyme and paprika; mix well. Stuff into mushroom caps. Place on greased baking sheets. Bake, uncovered, at 425° for 10 minutes or until heated through. Sprinkle with Parmesan cheese.
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