Ingredients
12 large fresh mushrooms2 tablespoons finely chopped green onion2 tablespoons finely chopped green pepper1 tablespoon butter1 sliced bread, toasted and cut into small cubes1/4 teaspoon onion salt1/4 teaspoon garlic salt1/8 teaspoon pepper1/8 teaspoon dried thymeDash paprikaGrated Parmesan cheese
Preparation
Remove stems from mushrooms; set caps aside. Finely chop stems; measure 1/2 cup (discard any remaining stems or save for another use). In a skillet, saute chopped mushrooms, onion and green pepper in butter until vegetables are tender and mushroom liquid has evaporated.
Add toast cubes, onion salt, garlic salt, pepper, thyme and paprika; mix well. Stuff into mushroom caps. Place on greased baking sheets. Bake, uncovered, at 425° for 10 minutes or until heated through. Sprinkle with Parmesan cheese.
