Mini Mushroom Stuffers

Source: The Pampered Chef

16 ounces mushrooms
1 (11 ounce) package refrigerated French bread dough
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon Pantry Lemon Pepper Seasoning Mix
1 garlic clove, pressed
8 (2-inch square) saltine crackers (1/2 cup crushed)
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/4 cup finely diced red bell pepper
1 tablespoon snipped fresh parsley

Heat oven to 375 degrees F.

Chop mushrooms using Food Chopper. Heat Stir-Fry Skillet over high heat; spray lightly with oil using Kitchen Spritzer. Add mushrooms; cook, stirring occasionally, 6 to 8 minutes or until all liquid has evaporated. Remove from heat.

Place bread dough on Cutting Board. Slice dough crosswise into 24 (1/2-inch) slices using Serrated Bread Knife. Arrange slices evenly on Rectangle Stone.

In Classic Batter Bowl, combine mushrooms, mayonnaise, mustard, seasoning mix and garlic pressed with Garlic Press; mix well using Classic Scraper. Place crackers in resealable plastic bag and crush into fine crumbs using Baker's Roller. Grate cheese using Deluxe Cheese Grater. Add cracker crumbs and half of the cheese to mushroom mixture. Using Small Scoop, place one level scoop of mushroom mixture on top of each dough slice. Using Small Spreader, flatten each scoop to form a smooth surface.

Finely dice bell pepper using Chef's Knife. Snip parsley using Kitchen Shears. Combine bell pepper, parsley and remaining cheese in Small Batter Bowl. Sprinkle cheese mixture over mushroom filling. Bake 20 to 25 minutes or until edges are golden brown. Remove to Stackable Cooling Rack. To serve, transfer to Round Platter.

Yield: 12 servings or 24 sample servings

Nutrients per serving: (2 appetizers): Calories 120, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol less than 5 mg, Carbohydrate 16 g, Protein 5 g, Sodium 320 mg, Fiber 0 g