Stuffed Mushrooms

After making the lentil stuffed peppers, I thought I could make some stuffed mushrooms. Although since mushrooms are smaller, I wanted a more malleable filling. Thus, all the components are finely chopped or powdered. I used the chopped mushroom stems to give the filling an additional mushroom flavor. I also had a green pepper, so I thought I'd use that as well. I threw in half a serrano pepper for some kick, although you could just eliminate it or use some extra bell pepper. I used butter (because what isn't better with butter?), but you could also use bacon for additional flavor. Unfortunately, I didn't think of that until now, so I guess I'll just have to make these again! This dish is quick and easy to make, and I think it might even be easier to make in larger batches because then it might be worth it to use a food processor, making food prep much faster, although with the size of batch I made, chopping all the ingredients didn't take much time at all. This easy appetizer would be great to make for group gatherings!

What kinds of foods do you like to make for group gatherings?

Stuffed Mushrooms

by CJ Huang

Materials:

Mass	Weight	Volume	Number	Material	Notes
			16	button mushrooms
		3 tablespoons		green onion, chopped
		3 tablespoons		bell pepper, chopped
		1 tablespoon		butter
			1 slice	bread, crumbs
		1/2 teaspoon		onion, powdered
		1/2 teaspoon		garlic salt
		1/2 teaspoon		pepper, ground
		1/2 teaspoon		oregano, dried
		1/2 teaspoon		paprika
			1/2	serrano pepper, chopped	optional
				cheese, shredded	I used sharp cheddar.

Methods:

1. Remove stems from mushrooms and chop.
2. Cook mushroom stems, green onion, bell pepper in butter.
3. Add bread crumbs, onion powder, garlic salt, pepper, oregano, and paprika, and mix well.
4. Stuff mixture into mushroom caps and top with cheese.
5. Bake at 400F for about 10 minutes or until mushroom caps are cooked.