Preparation Time: 40 min
Oven Mode: Convection Bake /350?
Rack Position: 3 (third from bottom)
Total Cooking Time: 15 to 18 min.
Makes: 20 pieces
20 medium mushrooms, cleaned, stems removed
2 Tbsp. butter
½ cup chopped onion
½ cup chopped red bell pepper
¼ cup plain dry bread crumbs
4 oz. bleu cheese, crumbled
½ tsp. crushed dried tarragon
2 Tbsp. olive oil
1 Tbsp. lemon juice
½ tsp. salt
Paprika
1. Clean mushrooms; remove stems; add olive oil and lemon juice to a small bowl; add mushrooms and toss to coat; then set aside.
2. In a heavy skillet melt butter over medium heat; add onion and sauté until translucent. Add red bell pepper and cook 1 minute more.
3. Transfer mixture to a medium bowl and stir in bread crumbs; cool slightly. Stir in crumbled bleu cheese and tarragon.
4. Divide filling between mushroom caps, mounding slightly.
5. Arrange mushrooms on greased 15 x 10 x 1-inch baking pan. Cook in preheated oven until tops are browned. Sprinkle with paprika.
For traditional (non-convection) baking:
Preheat oven using Bake Mode at 375?F. Bake for 15-18 minutes.
1 SERVING: Calories 109, Protein 4 g, Carbohydrates 5 g, Dietary Fiber 1 g, Cholesterol 15 mg, % Calories from fat 68%, Fat Total 9 g, Saturated Fat 4 g, Vitamin A RE 82 mcg, Vitamin C 14 mg, Sodium 196 mg, % Calories from carbohydrates 18%
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