Stuffed Mushroom Appetizers

12 large fresh mushrooms
2 tablespoons finely chopped green onion
2 tablespoons finely chopped green pepper
1 tablespoon butter
1 sliced bread, toasted and cut into small cubes
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
Dash paprika
Grated Parmesan cheese


Remove stems from mushrooms; set caps aside. 


Finely chop stems; measure 1/2 cup (discard any remaining stems or save for another use). In a skillet, saute chopped mushrooms, onion and green pepper in butter until vegetables are tender and mushroom liquid has evaporated.


Add toast cubes, onion salt, garlic salt, pepper, thyme and paprika; mix well. Stuff into mushroom caps. 


Place on greased baking sheets. Bake, uncovered, at 425° for 10 minutes or until heated through. Sprinkle with Parmesan cheese.

Yield: 1 dozen.

Shared by Debbie McLean Warner

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