1 lb. med. mushrooms
1 sm. onion, chopped (about 1/4 c.)
1/2 sm. green pepper, chopped (about 1/4 c.)
3 tbsp. butter
1 1/2 c. soft bread crumbs
1/2 tsp. salt
1/2 tsp. dried thyme leaves
1/4 tsp. ground turmeric
1/4 tsp. pepper
1 tbsp. butter

Cut stems from mushrooms; finely chop enough stems to measure 1/3 cup. Cook and stir chopped mushroom stems, onion and green pepper in 3 tablespoons butter until tender, about 5 minutes; remove from heat. Stir in bread crumbs, salt, thyme, turmeric and pepper.

Heat 1 tablespoon butter in shallow baking dish until melted. Fill mushroom caps with stuffing mixture; place mushrooms, filled sides up, in baking dish. Bake uncovered in 350 degree oven for 15 minutes. Set oven control to boil and (or) 550 degrees. Broil mushrooms with tops 3 to 4 inches from heat 2 minutes. Serve hot. About 3 dozen appetizers; 35 calories per appetizer.