From My Kitchen...

We all have those "go to" recipes...the ones when you have a family gathering or a potluck that everyone wants you to bring...the ones that everyone asks for the recipe...my "go to" recipe is for stuffed mushrooms. I started out years ago with a basic recipe and have continued to make changes...years later, I have finally tweaked my own recipe to (what I think is) perfection. So, here is my original recipe...from my kitchen to yours...happy holidays and enjoy!

Blue Ribbon Stuffed Mushrooms

1 Pound of mushrooms (washed and stems removed)

3 tablespoons margarine (softened, not melted)

1/4 cup finely chopped bell pepper (I like to use a red pepper)

1/4 cup finely chopped onion

1/4 cup Feta cheese (crumbled)

2 strips of cooked bacon (crumbled) (real bacon bits make it easier!)

1 1/2 cups soft bread crumbs (I like to use moistened Pepperidge Farm Herb Seasoned stuffing mix)

1/4 teaspoon salt

1/4 teaspoon pepper (fresh ground is best!)

1/4 teaspoon turmeric

1/2 teaspoon thyme

Mix all ingredients except mushroom caps in a bowl - blending ingredients well. If your mixture seems a little dry, add some chicken broth or stock (or water) to the mixture to moisten. Fill mushroom caps with mixture. Place stuffed mushrooms in a lightly greased baking dish, then bake for 15-20 minutes in a 350-degree oven.

Stuffing mixture can be made and refrigerated a day early for stuffing the mushrooms the day of your event. ...and of course, the measurements don't have to be exact, this is just a guideline for ingredients - I usually just "eyeball" the measurements! I always make these during the holidays and they are a BIG hit...