Stuffed mushrooms with Parmesan

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Hosting Thanksgiving or any other family gathering at your home is a big job and usually you need some hors d'oeuvres to tide over your guests until the main menu is ready to be served. What easier and better way than with delicious stuffed mushrooms? Easy to make, and easy to snack on, your guests will love them! If you live in South Carolina and you'd like to eat out this year, check the link at the bottom of this article to make reservations at a restaurant that is serving Thanksgiving meals for 2011.

Ingredients:

24 baby Portabello mushrooms

2 tablespoons olive oil

¼ cup minced onion

1 clove garlic finely minced

¼ cup red bell peppers minced

¼ cup green bell pepper minced

1 tablespoon parsley minced fresh

½ teaspoon salt

¼ teaspoon black pepper freshly ground

1 teaspoon poultry seasoning

Grated Parmesan cheese

2 tablespoons bread crumbs

1 egg yolk beaten with 2 tablespoons of water

Instructions:

Gently brush off mushrooms, and break off stems to finely dice. In a skillet, heat olive oil and add diced mushroom stems, onions, garlic, diced red and green pepper. Sauté for around 5 minutes until all vegetables are softened. Mix in parsley, salt, pepper, poultry seasoning, cheese, and bread crumbs. Remove from heat. Add beaten egg yolk mixture to sauteed mixture, blend ingredients well. Stuff mixture into mushroom caps, place on oiled lightly salted baking sheet and bake in a preheated 375° F oven for about 15 minutes.

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