Appetizer: Stuffed Mushrooms

1 lb. fresh mushrooms (about 36)

2 T. margarine

1/4 c. chopped onion (1 sm.)

1/2 green bell pepper, chopped

1 1/2 c. soft bread crumbs (about 2 slices bread)

1/2 tsp. dried thyme

1/4 tsp. ground turmeric

1/4 tsp. salt

1/4 tsp. pepper

Heat oven to 350.  Spray rectangular pan, 13x9x2 inches, with a nonstick cooking spray.  Cut stems from mushrooms; finely chop enough stems to measure 1/2 cup.  Heat margarine in 10-inch nonstick skillet over medium-high heat.  Cook chopped mushroom stems, onions and bell pepper in margarine, stirring frequently, until tender.  Remove pan from heat.  Stir in bread crumbs, thyme, turmeric, salt and pepper.  Fill mushroom caps with stuffing mixture.  Place mushrooms, filled-sides up, in pan.  Bake 15 minutes.  Set oven control to broil.  Broil, with tops 3 to 4 inches from heat, for 2 minutes.  Serve hot.

Terri Knepp Tucker

Celebrating 125 Years

Springfield Church of the Brethren

1993