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Title: Appetizer Stuffed Mushrooms *
Categories: Mushrooms, Breads, Herbs, Cheese, Appetisers
Yield: 12 servings

12 lg Fresh mushrooms
2 tb Fine chopped green onion
2 tb Fine chopped bell pepper
1 tb Butter
1 sl Bread; toasted; in sm cubes
1/4 ts Onion salt
1/4 ts Garlic salt
1/8 ts Pepper
1/8 ts Dried thyme
ds Paprika
Grated Parmesan cheese

* Copycat Olive Garden Stuffed Mushrooms

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, @ 425ºF/218ºC
for 10 minutes or until heated through. Sprinkle with
Parmesan cheese.

Judith LaBrozzi, Canton, Ohio

Makes: 1 dozen

RECIPE FROM: https://www.tasteofhome.com

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)