36 med. fresh mushrooms, washed
3 tbsp. butter
1/4 c. green pepper, minced
2 tbsp. pimento, minced
1/4 c. onion, minced
1 1/2 c. soft bread crumbs (about 3 slices)
3/4 c. Monterey Jack cheese, shredded
1/2 tsp. salt
1/2 tsp. dried thyme, crushed
1/4 tsp. ground tumeric
1/4 tsp. freshly ground pepper
1 tbsp. butter

Remove stems from mushrooms and mince enough to measure 1/3 cup. Melt 3 tablespoons butter in skillet; add chopped mushroom stems, green pepper, pimiento and onion. Cook and stir until tender, about 5 to 7 minutes. Remove from heat; stir in remaining ingredients except mushroom caps and 1 tablespoon butter. Melt remaining 1 tablespoon butter in a shallow baking pan. Fill mushroom caps with stuffing mixture; place in pan. Bake in preheated 350 degree oven for 15 to 20 minutes or until lightly browned.