Stuffed Baby Portobello Mushrooms

Since I will be making these tonight I thought why not post the recipe. There are so many recipes for stuffed mushrooms but my family finds this to be there favorite.

Ingredients:
15 to 20 baby portobella mushrooms. the larger in size the better
2 tablespoons butter
1/4 cup chopped green onion (3 medium)
1/4 cup chopped red bell pepper
1 1/2 cups soft bread crumbs
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 tsp complete seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
extra virgin olive oil
Grated Parmesan cheese, if desired


1. 1 Heat oven to 350ºF.
2. 2 Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
3. 3 Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, Italian seasoning, salt and pepper. Add melted butter to dampen if necessary. Fill mushroom caps with bread crumb mixture.
4. 4 Melt 1 tablespoon butter in rectangular pan,(I use non stick baking spray) 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Drizzle with olive oil and if desired Sprinkle with cheese. Bake 15 minutes.
5. 5 Set oven control to Broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot.