Ingredients
-
1
-
4
-
1
-
2
-
1
-
1/8
-
3
-
1/2
-
1/4
-
-
-
-
-
-
Directions
Bacon-Stuffed Mushrooms from Lake Oswego, I saved this recipe years ago – not sure where I got it originally I’m posting it now so that I can find it to make for this year’s holiday appy tray Servings are just a guess , I saved this recipe years ago – not sure where I got it originally I’m posting it now so that I can find it to make for this year’s holiday appy tray Servings are just a guess
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Steps
|
1
Done
|
Clean Mushrooms; Remove and Chop Stems. |
|
2
Done
|
Set Aside. |
|
3
Done
|
Saute Bacon in Skillet. |
|
4
Done
|
Remove With Slotted Spoon and Set Aside. |
|
5
Done
|
in Bacon Fat, Saute Onion and Green Pepper and Chopped Mushrooms Stems Until Tender but not Brown; Drain. |
|
6
Done
|
Add Salt and Pepper. |
|
7
Done
|
Soften Cream Cheese; Add Bacon and Vegetables. |
|
8
Done
|
Press Firmly Into Mushroom Caps, Mounding Slightly. |
|
9
Done
|
Place Bread Crumbs in Small Bowl. |
|
10
Done
|
Turn Filled Mushroom Caps Upside Down in Crumbs to Coat Tops. |
|
11
Done
|
May Be Refrigerated or Frozen at This Point; Thaw Before Baking. |
|
12
Done
|
Place in 9 X 12-Inch Baking Dish. |
|
13
Done
|
Add Hot Water and Bake, Uncovered, 15 to 20 Minutes at 325 Degrees. |
