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
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