Virginia’s Stuffed Mushrooms

Original Recipe from:  Virginia Bowers-Johnson

Introducing another great catering menu item from my mother’s collection.  These stuffed mushrooms are my favorite and were a big hit with The Village Taste Testers.  I made them for a barbeque and they were a perfect addition to the meal.  They make a great appetizer or side dish.  You can make them ahead of time then bake them just before serving.  Every easy and oh, so good!  Enjoy!

Ingredients

1 pound Mushrooms, remove stems

3 tablespoons unsalted Butter

1/4 cup finely chopped Green Pepper

1/4 cup finely chopped Onion

1-1/2 cups soft bread crumbs (about 3 slices of bread torn into small pieces)

1/2 teaspoon Salt (I use Sea Salt)

1/2 teaspoon Thyme

1/4 teaspoon fresh ground Pepper

1 tablespoon unsalted Butter

Directions

Wash, trim and dry mushrooms.  Remove the stems and chop enough to measure 1/3 cup.  Set aside.

Melt 3 tablespoons unsalted Butter in a skillet.  Sauté the chopped Mushroom stems, Green Pepper and Onions about 5 minutes or until tender.  Remove from heat and stir in remaining ingredients except Mushroom caps and 1 tablespoon unsalted Butter.

Melt 1 tablespoon unsalted Butter in a shallow baking pan.  Fill Mushroom caps with the stuffing.  Place filled Mushrooms with stuffing.  Place Mushrooms filled-side up in the baking dish. 

Bake in 350 degree oven for 15 minutes; then broil 3-4 inches from heat for 2 minutes.