Bacon-Stuffed Mushrooms From Lake Oswego
By
Vicki Butts (lazyme)
@lazyme5909
5
From Rave Revues, Lakewood Center for the Arts. The recipe didn't give the number of servings, so I just guessed.
Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
15 Min
Cook:
15 Min
Method:
Bake
Ingredients
- 1 lb
- mushrooms, medium
- 4 slice
- bacon, diced
- 1 medium
- onion, minced
- 2 Tbsp
- green pepper, minced
- 1 tsp
- salt
- 1/8 tsp
- pepper
- 3 oz
- cream cheese, room temperature
- 1/2 c
- breadcrumbs, plain or buttered
- 1/4 c
- water
How to Make Bacon-Stuffed Mushrooms From Lake Oswego
- 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.
