Ingredients (7)
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small, unseasoned croutons 2 cups
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freshly cracked black pepper 1 teaspoon
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medium (3-inch diameter) fresh mushrooms, stems removed and chopped 30
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unsalted butter 3 tablespoons
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diced green bell pepper ⅓ cup
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diced red bell pepper ½ cup
Steps (4)
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1Place oven rack 6 to 7 inches from heat source. Preheat oven to broil.
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2
In a medium bowl, combine croutons and ¾ cup hot water; cover and let stand 5 minutes, then stir in dressing and black pepper.
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3Melt 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.
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4In 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.
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