Bacon Stuffed Mushrooms


  • 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
  • Ad
  • 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


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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