 Grilled Stuffed Mushrooms
Makes 6 appetizer servings
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Ingredients
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24
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large 2-inch mushrooms, wiped clean
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3
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tablespoons olive oil, divided
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1
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red bell pepper, seeded and chopped
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1/2
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cup minced fresh Italian parsley
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2
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tablespoons French's® Worcestershire Sauce
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1
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teaspoon garlic powder
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1-1/3
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cups French's® French Fried Onions, divided
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1/2
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cup grated Parmesan cheese
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Prep Time
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30 minutes
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Cook Time
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25 minutes
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Remove stems from mushrooms. Finely chop stems; set aside. Brush mushrooms caps with 1 tablespoon oil. Place caps on a tray.
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Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Add chopped stems and pepper; cook and stir until tender. Stir in parsley, Worcestershire and garlic powder. Cook until liquid is evaporated, stirring often. Stir in 2/3 cup French Fried Onions and cheese.
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Spoon about 1 tablespoon mushroom mixture into each mushroom cap. Place mushroom caps on vegetable grilling rack or basket. Place on grid. Grill over medium-high coals 15 minutes or until mushrooms are tender. Sprinkle with remaining 2/3 cup onions. Grill 1 minute or until onions are golden. Serve warm.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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