Stuffed Mushrooms

—Betty Holcomb

• 16 or more mushrooms
• 1 Tbsp. butter (or margarine)
• 3 Tbsp. green pepper, finely chopped
• 3 Tbsp. onion, finely chopped
• 1 tsp. salt
• 1/8 tsp. pepper

Preheat oven to 350º. Wipe mushrooms with a damp cloth. Remove stems and chop finely.

Heat butter in large skillet. Saute chopped mushroom stems, green peppers, and onions until tender. Season with salt and pepper. Remove from skillet.

In same skillet, saute mushroom caps on bottom side only. Remove and arrange, rounded side down, in shallow baking pan. Fill caps with sauted stems, peppers, and onions, mounding mixture high in center of caps. Bake 10 to 15 minutes.

Serve hot as hors d’oeuvres or as accompaniment to steak.