Bacon-Stuffed Mushrooms From Lake Oswego
Vicki Butts (lazyme)
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- 1 lb
- mushrooms, medium
- 4 slice
- bacon, diced
- 1 medium
- onion, minced
- 2 Tbsp
- green pepper, minced
- 1 tsp
- 1/8 tsp
- 3 oz
- cream cheese, room temperature
- 1/2 c
- breadcrumbs, plain or buttered
- 1/4 c
1Clean mushrooms; remove and chop stems. Set aside.
2Saute‚ bacon in skillet.
3Remove with slotted spoon and set aside.
4In bacon fat, saute‚ onion and green pepper and chopped mushrooms stems until tender but not brown; drain. Add salt and pepper.
5Soften cream cheese; add bacon and vegetables.
6Press firmly into mushroom caps, mounding slightly.
7Place bread crumbs in small bowl.
8Turn filled mushroom caps upside down in crumbs to coat tops.
9May be refrigerated or frozen at this point; thaw before baking.
10Place in 9 x 12-inch baking dish.
11Add hot water and bake, uncovered, 15 to 20 minutes at 325 degrees.