Bacon-Stuffed Mushrooms from Lake Oswego
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
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
- Clean mushrooms; remove and chop stems.
- Set aside.
- Saute‚ bacon in skillet.
- Remove with slotted spoon and set aside.
- In bacon fat, saute‚ onion and green pepper and chopped mushrooms stems until tender but not brown; drain.
- Add salt and pepper.
- Soften cream cheese; add bacon and vegetables.
- Press firmly into mushroom caps, mounding slightly.
- Place bread crumbs in small bowl.
- Turn filled mushroom caps upside down in crumbs to coat tops.
- May be refrigerated or frozen at this point; thaw before baking.
- Place in 9 x 12-inch baking dish.
- Add hot water and bake, uncovered, 15 to 20 minutes at 325 degrees.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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