Total Time
30mins
Prep 20 mins
Cook 10 mins

This recipe is from www.tasteofhome.com

Ingredients Nutrition

Directions

  1. Remove stems from mushrooms; set caps aside. Finely chop stems; measure 1/2 cup (discard any remaining stems or save for another use).
  2. In a skillet, saute chopped mushrooms, onion and green pepper in butter until vegetables are tender and mushroom liquid has evaporated.
  3. Add toast cubes, onion salt, garlic salt, pepper, thyme and paprika; mix well.
  4. Stuff into mushroom caps.
  5. Place on greased baking sheets.
  6. Bake, uncovered, at 425° for 10 minutes or until heated through.
  7. Sprinkle with Parmesan cheese.
  8. Yield: 1 dozen.

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