Antojitos & Botanos
Appetizers

Stuffed Mushrooms

1 pound medium mushrooms
2 tablespoons butter or margarine
1 small onion, chopped  
(about 1/4 cup)
1/2 small green pepper, 
chopped  (about 1/4 cup)
2 teaspoons chopped fresh
 OR
1/2 teaspoon dried thyme leaves
1 & 1/2 cups fresh bread crumbs
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon pepper
1 tablespoon butter or margarine

Heat oven to 350 degrees.
Remove stems from mushrooms.
Finely chop enough stems
to measure 1/3 cup.
Heat 2 tablespoons butter
in skillet over medium heat.
Cook chopped mushroom stems, onion, and
bell pepper in butter about 4 minutes,
stirring occasionally;
remove from heat.
Stir in bread crumbs, thyme,
salt, tumeric and pepper.
Heat 1 tablespoon butter
in shallow baking pan in oven
until melted.
Fill mushroom caps with bread 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 about 2 minutes.
Serve hot

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