Bacon-Stuffed Mushrooms from Lake Oswego |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I saved this recipe years ago - not sure where I got it originally. I'm posting it now so that I can find it to make for this year's holiday appy tray. Servings are just a guess. Ingredients:
1 lb mushroom, medium sized |
4 slices bacon, diced |
1 medium onion, minced |
2 tablespoons green peppers, minced |
1 teaspoon salt |
1/8 teaspoon pepper |
3 ounces cream cheese, room temperature |
1/2 cup breadcrumbs (plain or buttered) |
1/4 cup hot water |
Directions:
1. Clean mushrooms; remove and chop stems.
2. Set aside.
3. Saute‚ bacon in skillet.
4. Remove with slotted spoon and set aside.
5. In bacon fat, saute‚ onion and green pepper and chopped mushrooms stems until tender but not brown; drain.
6. Add salt and pepper.
7. Soften cream cheese; add bacon and vegetables.
8. Press firmly into mushroom caps, mounding slightly.
9. Place bread crumbs in small bowl.
10. Turn filled mushroom caps upside down in crumbs to coat tops.
11. May be refrigerated or frozen at this point; thaw before baking.
12. Place in 9 x 12-inch baking dish.
13. Add hot water and bake, uncovered, 15 to 20 minutes at 325 degrees.
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