The Ultimate Stuffed Mushroom 20 medium mushrooms 3 tablespoons butter 2 tablespoons finely chopped onion 2 tablespoons finely chopped red peppers 14 RITZ Crackers, finely crushed (about 1/2 cup crumbs) 2 tablespoons KRAFT 100% Grated Parmesan Cheese 1/2 teaspoon Italian seasoning
PREHEAT oven to 400°F. Remove stems from mushrooms. Finely chop enough of the stems to measure 1/4 cup; set aside. Cover and refrigerate remaining stems for other use. MELT butter in large skillet on medium heat. Add 1/4 cup chopped mushroom stems, the onions and peppers. Cook and stir until vegetables are tender. Stir in cracker crumbs, cheese and Italian seasoning. Spoon crumb mixture evenly into mushroom caps. Place on ungreased baking sheet. BAKE 15 min. or until heated through. Mushrooms can be stuffed several hours in advance. Cover and refrigerate until ready to serve. Uncover and bake at 400°F for 20 min. or until heated through. Nutrition (per serving) Calories 35 Total fat 2.5g Saturated fat 1g Cholesterol 5mg Sodium 45mg Carbohydrate 2g _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
