bacon-stuffed mushrooms from lake oswego

How To Make bacon-stuffed mushrooms from lake oswego

• 1

  Clean mushrooms; remove and chop stems. Set aside.
• 2

  Saute‚ bacon in skillet.
• 3

  Remove with slotted spoon and set aside.
• 4

  In bacon fat, saute‚ onion and green pepper and chopped mushrooms stems until tender but not brown; drain. Add salt and pepper.
• 5

  Soften cream cheese; add bacon and vegetables.
• 6

  Press firmly into mushroom caps, mounding slightly.
• 7

  Place bread crumbs in small bowl.
• 8

  Turn filled mushroom caps upside down in crumbs to coat tops.
• 9

  May be refrigerated or frozen at this point; thaw before baking.
• 10

  Place in 9 x 12-inch baking dish.
• 11

  Add hot water and bake, uncovered, 15 to 20 minutes at 325 degrees.
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