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Bacon Stuffed Mushrooms From Lake Oswego Recipe

by Global Cookbook

Ingredients

1 lb mushrooms, medium sized 4 slc bacon, diced 1 med onion, chopped 2 Tbsp. green pepper, chopped 1 tsp salt

1/8 tsp pepper 3 ounce cream cheese, room temperature 1/2 c. bread crumbs, plain or possibly buttered 1/4 c. warm water

Directions

1. Clean mushrooms; remove and chop stems. Set aside.
2. Saute/fry bacon in skillet. Remove with slotted spoon and set aside. In bacon fat, saute/fry onion and green pepper and minced mushrooms stems till tender but not brown; drain. Add in salt and pepper.
3. Soften cream cheese; add in bacon and vegetables. Press firmly into mushroom caps, mounding slightly. Place bread crumbs in small bowl. Turn filled mushroom caps upside down in crumbs to coat tops. May be refrigerated or possibly frzn at this point; thaw before baking. Place in 9 x 12-inch baking dish.
4. Add in warm water and bake, uncovered, 15 to 20 min at 325 degrees.
5. Servings:

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