Bacon-Stuffed Mushrooms From Lake Oswego

Name: Bacon-Stuffed Mushrooms From Lake Oswego
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
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

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By Vicki Butts (lazyme)
@lazyme5909

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

Rating:

☆☆☆☆☆ 0 votes0

Serves:

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
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How to Make Bacon-Stuffed Mushrooms From Lake Oswego

Step-by-Step

Clean mushrooms; remove and chop stems. Set aside.
Saute‚ bacon in skillet.
Remove with slotted spoon and set aside.
In bacon fat, saute‚ onion and green pepper and chopped mushrooms stems until tender but not brown; drain. Add salt and pepper.
Soften cream cheese; add bacon and vegetables.
Press firmly into mushroom caps, mounding slightly.
Place bread crumbs in small bowl.
Turn filled mushroom caps upside down in crumbs to coat tops.
May be refrigerated or frozen at this point; thaw before baking.
Place in 9 x 12-inch baking dish.
Add hot water and bake, uncovered, 15 to 20 minutes at 325 degrees.