Stuffed Mushrooms

• 3 ounces day-old white bread, without crusts
• 2 scallions, trimmed and coarsely chopped
• 1 red bell pepper, ribs and seeds removed, coarsely chopped
• 3 ounces fresh goat cheese
• 14 cup finely chopped fresh cilantro
• 1 ounce dry monterey jack cheese or 1 ounce parmesan cheese, finely grated
• 1 12 teaspoons coarse salt
• 14 teaspoon ground black pepper
• 48 button mushrooms, stemmed and cleaned

1. Place white bread in food processor.
2. Pulse until finely chopped; transfer to large bowl.
3. Place scallions, bell pepper, and goat cheese in food processor.
4. Pulse until finely chopped and well combined.
5. Mix with breadcrumbs; stir in cilantro, half the grated cheese, salt, and pepper.
6. Preheat oven to 350F, with rack in center of oven.
7. Place mushroom caps face up in a single layer on a large baking sheet.
8. Put a heaping teaspoon of breadcrumb mixture into each cap.
9. Bake until mushrooms are tender 15-20 minutes.
10. Remove from oven; set to broil, and position rack 4 inches from heat.
11. Sprinkle mushrooms withe remaining cheese; broil until cheese is golden, about 1 minute.
12. Serve immediately.
13. This recipe can be made one day ahead of time for a big party.

white bread, scallions, red bell pepper, goat cheese, fresh cilantro, cheese, coarse salt, ground black pepper, mushrooms

Taken from www.food.com/recipe/stuffed-mushrooms-95374 (may not work)