Savory Stuffed Mushrooms

20 medium mushrooms 
2 Tablespoons finely chopped onion 
2 Tablespoons finely chopped red bell pepper 
3 Tablespoons Fleischmann's Original Margarine 
1/2 cup dry seasoned bread crumbs 
1/2 teaspoon dried basil leaves 

Cook and stir chopped stems, onion and pepper in margarine in skillet over medium heat until tender. Remove from heat; stir in crumbs and basil.

Spoon crumb mixture loosely into mushroom caps; place on baking sheet. Bake at 400°F for 15 minutes or until hot.

Makes 20 appetizers

Helpful Tips

When preparing mushrooms for stuffing, make more room in the caps by using a melon baller. After removing the mushroom stem, use the small end of a melon baller to scoop a little extra mushroom flesh from the underside of the cap.

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