• Cooking Time: 15
  • Servings:
  • Preparation Time: 20


These small mushroom bites are filled with the flavors—and colors—of Italy!

Makes 3 dozen


  • 36 medium whole fresh mushrooms (1 pound)
  • 2 tablespoons butter or margarine
  • 1/4 cup chopped green onion (3 medium)
  • 1/4 cup chopped red bell pepper
  • 1 1/2 cups soft bread crumbs
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter or margarine
  • Grated Parmesan cheese, if desired


  • Heat oven to 350ºF.
  • Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
  • Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, Italian seasoning, salt and pepper. Fill mushroom caps with bread crumb mixture.
  • Melt 1 tablespoon butter in rectangular pan, 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Sprinkle with cheese. Bake 15 minutes.
  • Set oven control to Broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot.

Categories: Appetizer 
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