 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 15 |
|
I was going to make stuffed mushrooms for a party and needed a recipe that was lactose and seafood free so I came up with these. They always disappear quickly. I also make this as a dinner using 4-6 large mushrooms and baking them for 25 - 30 minutes. Note: you can mince a small shallot instead of the scallion. Just sauté it with the other vegetables. Ingredients:
1/2 lb button mushroom |
1/4 cup margarine |
1/4 cup italian breadcrumbs |
1 tablespoon finely diced red bell pepper |
1 tablespoon finely diced celery |
1 scallion, green part only |
2 slices shortcut bacon, chopped |
Directions:
1. Clean and stem mushrooms.
2. Chop 5 or 6 stems and sauté stems, bell pepper, celery, and bacon in two tablespoons of butter until vegetables are soft.
3. Add remaining butter and heat until melted.
4. Remove from heat and mix in scallion and breadcrumbs. If mixture is too moist add in a little more breadcrumbs.
5. Stuff mushrooms.
6. Bake 10-15 minutes at 350°F.
|
|