Stuffed Mushrooms #5
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| ¼ | cup |
onions
finely chopped |
|
| ½ | cup |
green bell peppers
finely chopped |
|
| ¼ | cup |
celery
finely chopped |
|
| 3 | ounces |
cream cheese
soft |
|
| ⅓ | cup |
bread crumbs
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 16 | each |
mushrooms
caps |
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 59 | ml |
onions
finely chopped |
|
| 118 | ml |
green bell peppers
finely chopped |
|
| 59 | ml |
celery
finely chopped |
|
| 86.7 | ml/g |
cream cheese
soft |
|
| 79 | ml |
bread crumbs
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
worcestershire sauce
|
|
| 16 | each |
mushrooms
caps |
|
| 1 | x |
paprika
|
*
|
Directions
Oven method: (27 minutes cooking time) Melt butter in small skillet over medium heat, about 1 minute, add onion, green pepper, and celery.
Sauté until tender, about 6 minutes.
Combine onion mixture, cream cheese, bread crumbs, salt, pepper, lemon juice, and worcestershire sauce in bowl.
Mix well.
Fill mushroom caps heaping full of mixture. Place in greased 8 inch square baking pan.
Sprinkle with paprika. Bake in 350-degree oven for 20 minutes.
Serve with coctail picks.
