Stuffed Mushrooms

Ingredients:

• 36 medium mushrooms (about 1 lb.)
• 2 tbsp. margarine or butter
• 1 small onion, chopped (about 1/4 cup)
• 1/2 small green bell pepper, chopped (about 1/4 cup)
• 1-1/2 cups soft bread crumbs
• 2 tsp. chopped fresh or 1/2 tsp. dried thyme leaves
• 1/4 tsp. salt
• 1/4 tsp. ground turmeric
• 1/4 tsp. pepper
• 1 tbsp. margarine or butter

Directions:

1. Heat oven to 350℉.
2. Remove stems from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
3. Melt 2 tbsp. margarine in 10-inch. skillet over medium-high heat. Cook chopped mushroom stems, onion, and bell pepper in margarine about 3 minutes, stirring frequently, until onion is softened; remove from heat. Stir in bread crumbs, thyme, salt, turmeric, and pepper. Fill mushroom caps with bread crumb mixture.
4. Melt 1 tbsp. margarine in shallow baking dish in oven. Place mushrooms, filled sides up, in dish.
5. Bake 15 minutes. Set oven control to broil. Broil with tops 3-4 inches from heat about 2 minutes or until tops are light brown. Serve hot.

Submitted by Sue Stoecker, a Betty Crocker recipe, source unknown