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Appetizers -
Chilled Vegetable-Stuffed Mushrooms
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| INGREDIENTS |
- 12 large fresh mushrooms (1 pound)
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1/2 cup commercial reduced-calorie Italian dressing
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1/4 cup plus 3 tablespoons frozen English peas, thawed
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1 tablespoon sliced pimiento
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| INSTRUCTIONS |
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.
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