Chilled Vegetable-Stuffed Mushrooms

Submitted By: Barbara Patton


  • 12 large fresh mushrooms (1 pound)
  • 1/2 cup commercial reduced-calorie Italian dressing
  • 1/4 cup plus 3 tablespoons frozen English peas, thawed
  • 1 tablespoon sliced pimiento


Clean mushrooms with damp paper towels; remove stems and reserve for other uses. Combine mushroom caps and salad dressing in a large bowl, tossing lightly to cover. Chill 2 hours, stirring occasionally; drain, reserving 1 tablespoon dressing. Set mushroom caps aside.
Combine peas, pimiento, and reserved dressing. Spoon vegetable mixture evenly
into mushroom caps; cover and chill thoroughly.
Yield: 6 servings.