Recipe: Festive Stuffed Mushrooms (peppers, onions, Parmesan and walnuts)

FESTIVE STUFFED MUSHROOMS

24 large (2-inch) mushrooms
4 tbsp. olive oil, divided use
I medium onion, chopped
1 green or red bell pepper, chopped
3 cloves garlic, minced
1/2 cup chopped fresh parsley
1/2 cup grated Parmesan cheese
1/4 cup Worcestershire Sauce (or to taste)
1/4 cup chopped toasted walnuts

Remove stems from mushrooms. Finely chop stems and set aside. Place mushroom caps in jelly-roll pan and brush with 1 tablespoon oil.

In skillet over medium-high heat, heat 2 tablespoons oil. Cook chopped stems, onion, pepper and garlic until tender.

Add parsley, cheese, Worcestershire and walnuts. Cook until liquid is evaporated, stirring often.

Spoon about 1 tablespoon mushroom mixture into each mushroom cap. Drizzle with remaining oil.

Bake at 400 degrees F for 20 minutes or until tender.

TIP: Use a food processor to quickly chop vegetables.

Makes 24 appetizers
Adapted from source: Recipe booklet: Superb Holiday Recipes Cookbook from Campbell's Soups and Select Quality Brands, 1994

More recipes from this booklet: Superb Holiday Recipes Cookbook