Ingredients
- 1 pound medium size fresh mushrooms
- 4 bacon slices, diced
- 1/2 cup minced onion, or use part green onion
- 2 tsp. minced fresh green pepper
- 1 tsp. salt
- 1/8 tsp. pepper
- 3 ounces cream cheese, room temperature
- 1/2 cup fine dry bread crumbs, plain
- 1/4 cup hot water
Directions
Clean mushrooms, remove and chop stems; set aside. Fry bacon in a heavy skillet. Remove with a slotted spoon and set on paper towels to drain. In bacon drippings, saute onion, green pepper, and chopped mushroom stems until tender; drain. Soften cream cheese; blend in cooked bacon and vegetables.
Press mixture firmly into mushroom caps, mounding a bit. Place bread crumbs in a small bowl. Turn filled mushroom caps upside down and press gently in the bread crumbs to coat tops. Place in a 9x13x2-inch baking dish. Add hot water to pan and bake, uncovered, 20 to 25 minutes at 325 degrees F.
Makes about 2-1/2 dozen stuffed mushrooms
By Connie from Cotter, AR
