Bacon-Stuffed Mushrooms From Lake Oswego

Bacon-stuffed Mushrooms From Lake Oswego

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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


  • 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


  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.

Printable Recipe Card

About Bacon-Stuffed Mushrooms From Lake Oswego

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

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