to appetizers

Stuffed Mushrooms

2 tablespoons butter, divided
1/4 teaspoon dried thyme
2 tablespoons diced green pepper
1/4 cup chopped mushroom stems
2 tablespoons chopped onion
1/2 lb. large mushrooms, stems removed
3/4 cup bread crumbs
2 tablespoons cooked, crumbled bacon
12 small slices cheese (optional)

Preheat oven to 350 degrees F. Melt 1 tablespoon of the butter over low heat and saut the mushroom stems, green pepper, and onions until tender. Mix in the bread crumbs, bacon, thyme, salt & pepper. Spoon the mixture into the mushroom caps. Place the caps on a cookie sheet. Melt one tablespoon of the butter & drizzle over the caps. Top each with a cheese slice. Bake for 15 minutes. Serve hot.

Yield: About 1 dozen.

Variation: Use large cherry tomatoes with the seeds scooped out instead of the mushroom caps. Substitute rosemary for thyme & add 1/3 cup grated cheddar cheese to the mixture before stuffing.