12 to 16 fresh medium mushrooms
½ c butter
3 T finely chopped green pepper
3 T finely chopped onion
1½ c fresh bread cubes (I use Pepperidge Farm white, especially end pieces, in 1/4″ dice)
½ t salt
⅛ t pepper
Preheat oven to 350. Wipe mushrooms with damp cloth. Remove stems and chop stems fine; set aside. Heat 3 T butter in large skillet. Sauté mushroom caps only on bottom side 2 to 3 min; remove. Arrange, rounded side down, in shallow baking pan. Heat rest of butter in same skillet. Sauté chopped stems, green pepper, and onion until tender — about 5 min. Remove from heat. Stir in bread cubes and seasoning. Use to fill mushroom caps, mounding mixture high in center. Bake 15 min.
Note: I vary the recipe by adding chopped ham or sausage, which I cook with the pepper and onion mixture. Sometimes I’ll add fresh herbs or herbs do Provence. Try red pepper instead of or with the green. It’s a very forgiving recipe, so have at it!