Stuffing Stuffed Mushrooms

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Very easy do ahead recipe. They are nicely browned, crispy and very tasty. You could adapt this to use Portabello Mushrooms (apprx. 6). Looks great on a festive buffet, as a brunch side dish or serve as an appetizer This was originally a Kraft Kitchen recipe

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Ingredients [?]

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  • add   16 large stuffing white mushrooms
  • add   1 cup hot water
  • add   2 tablespoons butter or margarine
  • add   4 tablespoons green peppers
  • add   1 tablespoon butter or margarine
  • add   1 (120 g) box Stove Top chicken stuffing mix
  • add   4 tablespoons red peppers


  1. Mix the stuffing mix with the hot water, cover& stand 5 minutes.
  2. Saute the mushroom caps, open side up in 1tbsp butter or margerine for 2 minutes, flip and saute a further 2 minutes.
  3. The mushrooms should be lightly browned but still firm.
  4. Remove caps and place them in a shallow baking dish.
  5. Add the chopped stems& peppers to the fry pan, saute 5 minutes.
  6. Stir in the stuffing mix.
  7. Spoon the mixture into the caps, drizzle with 2 tbsp butter/margerine.
  8. *You may make them up to this point cover& place in fridge for up to 3 hours, bring to room temp before finishing.
  9. Preheat broiler.
  10. Broil 5-7 inches from heat for approx 5 minutes or until golden and heated through.

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