Bacon-Stuffed Mushrooms From Lake Oswego

Bacon-stuffed Mushrooms From Lake Oswego Recipe

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Vicki Butts (lazyme)


From Rave Revues, Lakewood Center for the Arts. The recipe didn't give the number of servings, so I just guessed.


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15 Min
15 Min


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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

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.

Printable Recipe Card

About Bacon-Stuffed Mushrooms From Lake Oswego

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American

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