Skewered Stuffed Mushrooms
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Instant chicken bouillon granules||1 Teaspoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Herb seasoned stuffing mix||1⁄2 Cup (8 tbs) (Crushed)|
|Butter/Margarine||1 Tablespoon, melted|
Separate mushroom caps and stems.
In saucepan heat wine and bouillon till granules dissolve.
Add mushroom caps to liquid in saucepan; cover and simmer 2 minutes.
Drain on paper toweling.
Reserve 1/4 cup liquid.
Finely chop mushroom stems to make 1/2 cup; cook with onion in 2 tablespoons butter till tender.
Stir in stuffing mix and 14 cup reserved wine liquid.
Fit 2 mushroom caps together with 1 tablespoon stuffing between.
Thread on skewers.
Brush with melted butter; wrap in heavy foil.
Place over medium hot coals for 3 to 5 minutes.
Add tomato wedges and green pepper pieces to skewers, if desired.