Stuffed Mushroom Caps2013-06-20
Another wonderful starter!
- 6 large mushrooms
- 3 oz butter
- red pepper, cut in strips
- 1 oz butter
- 1 Tbs chopped parsley
- 1 small onion, finely chopped
- 1 Tbs chopped red pepper
- 2 oz cooked ham, chopped
- salt and pepper, to taste
- 1 1/2 cups soft bread crumbs
- 1/4 pint bechamel sauce, (1/2 cup)
Prepare mushrooms by removing the stalks. Chop the stalks fine and save. Arrange caps in greased baking dish, dot with butter and bake in 350F oven for 10 minutes.
MAKE STUFFING:Melt butter, add onion and cook until soft not brown. Add pepper, ham, parsley, salt and pepper, chopped mushroom stalks and breadcrumbs. Mix and bind with bechamel sauce
Fill caps and Bake 15 minutes. Serve hot garnished with pepper strips