Mushrooms are always plentiful. It is a very adaptable vegetable and can be used in many ways – as soup, a sauce, steamed, creamed or baked. This recipe for stuffed mushrooms mixes the tastes of capsicum (bell pepper) and Parmesan cheese, along with the mushroom itself. I find ground black pepper sprinkled over the Parmesan adds even more flavor, and the Cayenne pepper adds that little bit of spice, but do not overdo it.
| Ingredients | Serves 4-6 |
| Large mushrooms, fresh | 12 |
| Butter, melted | ½ cup |
| Green bell pepper, finely chopped | 2 tbspns |
| Onion, finely chopped | 3 tbspns |
| Bread crumbs | 2 cups |
| Salt | ½ tspn |
| Ground black pepper | dash |
| Ground cayenne pepper | dash |
| Parmesan cheese, grated | ½ cup |
Cooking Method
Clean mushrooms; remove stems, leaving caps whole. Chop stems. Sauté mushroom caps in 3 tablespoons of butter; set aside. Sauté chopped stems, green bell pepper, and chopped onion in remaining butter until onion is tender; stir in bread crumbs, salt and cayenne pepper.
Stir to mix well. Stuff each mushroom cap with bread crumb mixture; sprinkle each stuffed mushroom with a little grated Parmesan cheese and then a dash of ground black pepper. Place stuffed mushrooms in a greased baking dish. Bake at 325° for 15 minutes.
