After making the lentil stuffed peppers, I thought I could make some stuffed mushrooms. Although since mushrooms are smaller, I wanted a more malleable filling. Thus, all the components are finely chopped or powdered. I used the chopped mushroom stems to give the filling an additional mushroom flavor. I also had a green pepper, so I thought I'd use that as well. I threw in half a serrano pepper for some kick, although you could just eliminate it or use some extra bell pepper. I used butter (because what isn't better with butter?), but you could also use bacon for additional flavor. Unfortunately, I didn't think of that until now, so I guess I'll just have to make these again! This dish is quick and easy to make, and I think it might even be easier to make in larger batches because then it might be worth it to use a food processor, making food prep much faster, although with the size of batch I made, chopping all the ingredients didn't take much time at all. This easy appetizer would be great to make for group gatherings!
|3 tablespoons||green onion, chopped|
|3 tablespoons||bell pepper, chopped|
|1 slice||bread, crumbs|
|1/2 teaspoon||onion, powdered|
|1/2 teaspoon||garlic salt|
|1/2 teaspoon||pepper, ground|
|1/2 teaspoon||oregano, dried|
|1/2||serrano pepper, chopped||optional|
|cheese, shredded||I used sharp cheddar.|
- Remove stems from mushrooms and chop.
- Cook mushroom stems, green onion, bell pepper in butter.
- Add bread crumbs, onion powder, garlic salt, pepper, oregano, and paprika, and mix well.
- Stuff mixture into mushroom caps and top with cheese.
- Bake at 400F for about 10 minutes or until mushroom caps are cooked.