Bacon-Stuffed Mushrooms from Lake Oswego

1. 1

   Clean mushrooms; remove and chop stems.

2. 2

   Set aside.

3. 3

   Saute bacon in skillet.

4. 4

   Remove with slotted spoon and set aside.

5. 5

   In bacon fat, saute onion and green pepper and chopped mushrooms stems until tender but not brown; drain.

6. 6

   Add salt and pepper.

7. 7

   Soften cream cheese; add bacon and vegetables.

8. 8

   Press firmly into mushroom caps, mounding slightly.

9. 9

   Place bread crumbs in small bowl.

10. 10

    Turn filled mushroom caps upside down in crumbs to coat tops.

11. 11

    May be refrigerated or frozen at this point; thaw before baking.

12. 12

    Place in 9 x 12-inch baking dish.

13. 13

    Add hot water and bake, uncovered, 15 to 20 minutes at 325 degrees.

* Per serving · 4 servings · Values may vary.

No additional tips available.