Bacon Stuffed Mushrooms

bacon stuffed mushrooms

1 pound medium fresh mushrooms
4 Bacon slices diced
1/2 cup minced onion, or use part green onion
2 tablespoons Minced fresh green pepper
1 teaspoon Salt
1/8 teaspoon Pepper
3 ounces Cream cheese, room temperature
1/2 cup fine dry bread crumbs, plain
1/4 cup Hot water


  1. Clean mushrooms, remove and chop stems; set aside.
  2. 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. Add salt and pepper.
  3. 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 9 x 13 x 2-inch baking dish. Add hot water to pan and bake, uncovered, 20 to 25 minutes at 325 degrees.

**Makes about 2 1/2 dozen stuffed mushrooms.

Olive Oil & Beyond

Categories: Appetizer, Thanksgiving Inspiration


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