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Appetizers - Chilled Vegetable-Stuffed Mushrooms

  • 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.
Submitted By: Barbara Patton
Pall Mall
Fentress Farmers Co-op
Number of Servings: 6
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