Mom’s Stuffed Mushrooms

My mother-in-law made these mushrooms for us at Christmas and said this recipe was the first she made and took to an event after she and Rick (Derick’s dad) were married. They are delicious!

1 lb. medium mushrooms (about 3 dozen)

3 T. butter

1/4 C. finely chopped green bell pepper

1/4 C. finely chopped onion

1 1/2 C. bread (cut into tiny squares)

1/2 t. salt

1/2 t. thyme

1/4 t. turmeric

1/4 t. pepper

1 T. butter

Heat oven to 350 degrees. Wash, trim and dry mushrooms thoroughly. Remove stems; finely chop enough stems to measure 1/3 cup (you won’t use the extras).

Melt 3 T. butter in skillet. Cook and stir chopped mushroom stems, green pepper, and onion in butter about 5 min. or until tender. Remove from heat; stir in remaining ingredients, except mushroom caps and 1 T. butter.

Melt 1 T. butter in shallow baking dish. Fill mushroom caps with stuffing mixture; place mushrooms filled side up in baking dish. Bake 15 min.

Set oven control at broil and/or 550 degrees. Broil mushrooms for 2 min. 3 to 4 inches from heat.