Stuffing Stuffed Mushrooms

Very easy do ahead recipe. They are nicely browned, crispy and very tasty. You could adapt this to use Portabello Mushrooms (approx 6). Looks great on a festive buffet, as a brunch side dish or serve as an appetizer This was originally a Kraft Kitchen recipe

• Ready In: 25 mins
• Serves: 4-8

Ingredients

• 16  large  stuffing white mushrooms, stems removed and stems chopped
• 1 (120 g) box  chicken flavor stuffing mix (or your choice)
• 1  cup hot water
• 1  tablespoon butter or 1  tablespoon margarine
• 4  tablespoons green peppers, finely chopped
• 4  tablespoons  red peppers, finely chopped
• 2  tablespoons butter or 2  tablespoons margarine, melted

Directions

1. Mix the stuffing mix with the hot water, cover and stand 5 minutes.
2. Saute the mushroom caps, open side up in 1 tbsp butter or margarine for 2 minutes, flip and saute a further 2 minutes.
3. The mushrooms should be lightly browned but still firm.
4. Remove caps and place them in a shallow baking dish.
5. Add the chopped stems and peppers to the fry pan, saute 5 minutes.
6. Stir in the stuffing mix.
7. Spoon the mixture into the caps, drizzle with 2 tbsp butter/margarine.
8. *You may make them up to this point cover and place in fridge for up to 3 hours, bring to room temp before finishing.
9. Preheat broiler.
10. Broil 5-7 inches from heat for approx 5 minutes or until golden and heated through.