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Pecan Stuffed Mushrooms Recipe

by CookEatShare Cookbook

Ingredients

20 med. mushrooms 3 tbsp. butter, melted 1 (3 ounce.) pkg. cream cheese, softened 2 tbsp. crumbled cooked bacon

1 1/2 tbsp. minced pecans 2 tbsp. Italian style bread crumbs 2 teaspoon chopped chives 1 tbsp. white wine

Directions

1. Wash and dry mushrooms, gently separate stems from caps. Save stems for use in another recipe. Brush mushroom caps with melted butter. Combine cream cheese, bacon, pecans, bread crumbs, chives and wine. Fill each cap with mix. Broil for 3 to 5 min. Serve warm. (May be assembled a day in advance, kept covered and refrigerated and broiled just before serving.) Makes 20 appetizers.

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