Stuffed Mushroom Caps
|Red capsicum||1 Cup (16 tbs) (For Garnish)|
|Onion||1 , finely chopped|
|Red capsicum||1 Tablespoon, chopped|
|Cooked ham||125 Gram, chopped|
|Parsley||1 Tablespoon, chopped|
|White breadcrumbs||375 Milliliter|
Prepare mushrooms, remove stalks.
Chop stalks finely and reserve for stuffing.
Arrange mushroom caps in a greased baking dish, dot with butter, and bake in a moderate oven for 10 minutes.
Remove mushrooms from oven and fill each mushroom with prepared stuffing.
Return to oven, bake for a further 15 minutes or until mushrooms are tender.
Serve hot, garnished with red capsicum strips.
Stuffing: Melt butter in a small saucepan, add onion and cook until soft but not brown.
Add red capsicum, ham, parsley, salt and pepper, chopped mushroom stalks and breadcrumbs.
Mix thoroughly and bind together with bechamel sauce.