Stuffed Mushrooms are a great starter for just about any meal.They make great appetizers and are a satisfying snack.If you like you can also modify this recipe and add a little crab meat to give it an extra kick. Horseradish sauce goes well with these tasty treats.

Stuffed Mushrooms

What you need:

11/2 Package of Fresh mushrooms (your choice) save the other half of the package

½ Cup of Parmesan cheese

¼ of a Finely Chopped Onion

¼ of a medium Bell Pepper

3 cloves of garlic Very finely chopped (or sub garlic salt) Omit pinch of salt if you sub garlic salt. Fresh is better.

Pinch of salt and pepper

¼ Bread crumbs (Italian is best)

1 tsp of oregano

11/2 cup of mozzarella cheese

1 stick of butter or margarine softened. (You can use margarine from the tub)

Preheat the oven to 325 degrees

Wash the mushrooms to remove any dirt. Next gently pull the stems out of the mushroom to make it look like a bowl.

Set the mushrooms on a clean kitchen towel to dry. While the crowns are drying, finely chop up all of the pieces of stem and place them in a bowl with all of your ingredients minus the mozzarella cheese. Mix well. Spoon 1 tsp of the mixture into each crown and place in a shallow backing dish. Using a teaspoon as your guide, place butter in between the mushrooms. 5 teaspoons should be enough. Next place the mushrooms close to each other. Sprinkle mozzarella cheese on top and bake for 25-30 or until mushrooms are soft and the cheese is brown.

Serve and enjoy.

Source by Rachel Cotler