Categories: Appetizers
Ingredients
- 1 lb. small mushrooms
- 4 slices bacon, diced
- 1/2 small onion, minced
- 2 tablespoons minced green pepper
- 1 teaspoon salt
- dash pepper
- 1/8 teaspoon MSG, if desired
- 1 3oz. cream cheese, room temperature
- 1/2 cup Buttered Breadcrumbs
- 1/4 cup hot water
- Buttered Breadcrumbs:
- 1 slice bread(not thin slice)
- 1 tablespoon butter
- 1 tablespoon minced parsley if desired
Directions
- Butter a 13 × 9 baking dish. Set aside. Wipe of mushrooms with paper towel. Remove stems; chop and reserve for stuffing. Saute diced bacon, onion, green pepper, chopped mushroom stems, salt, pepper and MSG if desired. Remove from heat when cooked through but not browned. combine cream cheese with bacon mixture. Press firmly into mushroom caps, mounding slightly. Put Buttered Breadcrumbs into a small bowl. Lightly press filling side of mushrooms into crumbs to coat. Place mushrooms in buttered baking dish, filling-side up. At this point mushrooms may be covered and refrigerated 1-2 days. Add 1/4 cup hot water to baking dish and bake
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vered 15-20 minutes @ 375.
- Buttered Breadcrumbs
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Tear bread into pieces and drop into a blender jar. Blend until crumbly. If blender isn’t available, tear bread into small pieces with fingers. Melt butter in fry pan over medium heat. Toss crumbs in butter until slightly browned. Remolve frm heat and add parsley, if desired. Breadcurmbs can be frozen in an airtight container Makes 1/2 cup.