Appetizer #5
Stuffed mushrooms are always a super easy thing to through together before a special occasion. You can even make the filling the day before.
Stuffed Mushrooms
1 6oz package Stove Top stuffing for chicken
24 large mushrooms, or 2 packs of medium Portobello
1/4 cup butter
1/4 cup each finely chopped red, and green peppers
3 tablespoons melted butter
Prepare stuffing according to directions omitting the margarine. Clean mushrooms and remove stems. Chop stems finely. Use 1/4 cup of butter to melt in large skillet. Add mushroom caps to skillets and cook until slightly browned. Remove caps from skillet and place in a shallow baking dish. Add peppers and chopped stems to skillet and saute until tender. Stir pepper & stems in to the stuffing. Using a spoon (or your fingers, which is what I do) stuff the mixture in to each cap. Drizzle the mushrooms with melted butter. Place in a preheated broiler for 5 minutes or until tender.
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