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small, unseasoned croutons
2 cups
½ cup
freshly cracked black pepper
1 teaspoon
medium (3-inch diameter) fresh mushrooms, stems removed and chopped
30
unsalted butter
3 tablespoons
diced green bell pepper
⅓ cup
diced red bell pepper
½ cup
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Place oven rack 6 to 7 inches from heat source. Preheat oven to broil.
In a medium bowl, combine croutons and ¾ cup hot water; cover and let stand 5 minutes, then stir in dressing and black pepper.
Melt butter in a large skillet over medium heat; when bubbly, add mushroom caps and cook until lightly brown and tender. Arrange caps, hollow side facing up, in a shallow baking dish.
In the same skillet, cook ½ cup mushroom stems and peppers until tender, 3 to 4 minutes, then fold into crouton mixture and spoon into mushroom caps. Broil for 7 to 9 minutes, or until lightly brown and heated through.
