Stuffed Mushrooms

Stuffed Mushrooms
Serves 6      

Stuffed mushrooms are good as a side dish or even as appetizers.  My son always requests these at Thanksgiving, so for the last 5 years they’ve been an addition to our traditional fare.  I love the fact that they’re quick and easy to prepare and always a crowd pleaser.    

½ – 1 pound fresh mushrooms
4 bacon slices, diced
½ medium onion, minced
¼ green pepper, minced
1 tsp salt
Dash of pepper
8 ounces cream cheese, softened
½ cup breadcrumbs    

Wash mushrooms, remove stems and shop stems.  Sauté bacon, onion, green pepper, mushroom stems and seasonings. Pour off excess fat.  Add to cream cheese.  Mound on top of mushrooms.  Dip in breadcrumbs, or sprinkle breadcrumbs on top and press slightly. Put in a 13 x 9 inch baking dish and add ¼ cup hot water to cover the bottom.  Bake at 375 degrees, uncovered, for 20 minutes.     

This dish can be made earlier in the day and heated up before serving.

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