1 1/4 pound fresh white or crimini (brown) mushrooms
3 tablespoons butter, divided
1 cup coarsely chopped onions
1 (6-ounce) package herb-seasoned stuffing mix (about 4 cups)
1/2 cup coarsely chopped walnuts
1/2 cup finely chopped sweet red bell pepper
Heat oven to 350ºF. Trim and slice mushrooms. In a large skillet, over medium heat, melt 1 tablespoon of the butter. Add onions; cook and stir until tender, about 5 minutes. Spoon into a large bowl. Melt another tablespoon of the butter in the same skillet. Add half of the prepared mushrooms; cook and stir until golden, about 5 minutes; remove to the bowl with the onions. Repeat with remaining butter and mushrooms. Add 2 cups water to skillet; stir to loosen browned bits; pour into mushroom mixture. Stir in stuffing mix, walnuts, pepper and salt to taste. Spoon into a shallow 2 to 3-quart casserole. Bake until hot and crisp on top, about 45 minutes. Sprinkle with chopped parsley, if desired.
Servings: 6
3 tablespoons butter, divided
1 cup coarsely chopped onions
1 (6-ounce) package herb-seasoned stuffing mix (about 4 cups)
1/2 cup coarsely chopped walnuts
1/2 cup finely chopped sweet red bell pepper
Heat oven to 350ºF. Trim and slice mushrooms. In a large skillet, over medium heat, melt 1 tablespoon of the butter. Add onions; cook and stir until tender, about 5 minutes. Spoon into a large bowl. Melt another tablespoon of the butter in the same skillet. Add half of the prepared mushrooms; cook and stir until golden, about 5 minutes; remove to the bowl with the onions. Repeat with remaining butter and mushrooms. Add 2 cups water to skillet; stir to loosen browned bits; pour into mushroom mixture. Stir in stuffing mix, walnuts, pepper and salt to taste. Spoon into a shallow 2 to 3-quart casserole. Bake until hot and crisp on top, about 45 minutes. Sprinkle with chopped parsley, if desired.
Servings: 6
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