Ingredients
-
16
-
1
-
1
-
1
-
4
-
4
-
2
-
-
-
-
-
-
-
-
Directions
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, 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
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Steps
|
1
Done
|
Mix the Stuffing Mix With the Hot Water, Cover and Stand 5 Minutes. |
|
2
Done
|
Saute the Mushroom Caps, Open Side Up in 1 Tbsp Butter or Margarine For 2 Minutes, Flip and Saute a Further 2 Minutes. |
|
3
Done
|
the Mushrooms Should Be Lightly Browned but Still Firm. |
|
4
Done
|
Remove Caps and Place Them in a Shallow Baking Dish. |
|
5
Done
|
Add the Chopped Stems and Peppers to the Fry Pan, Saute 5 Minutes. |
|
6
Done
|
Stir in the Stuffing Mix. |
|
7
Done
|
Spoon the Mixture Into the Caps, Drizzle With 2 Tbsp Butter/Margarine. |
|
8
Done
|
*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
Done
|
Preheat Broiler. |
|
10
Done
|
Broil 5-7 Inches from Heat For Approx 5 Minutes or Until Golden and Heated Through. |
