January 2, 2011
Stuffed Mushrooms With Bacon
My sister-in-law made stuffed mushrooms for Christmas dinner and I decided to make them again on New Year’s Eve. She used breakfast sausage but I had bacon on hand and this is how I made them:
INGREDIENTS
1 pound medium fresh mushrooms
6 Bacon slices, diced
1/2 cup minced onion
4 ounces Cream cheese, room temperature
DIRECTIONS
Clean mushrooms, remove and chop stems. Set aside.
Fry bacon in a skillet. Remove with a slotted spoon and set on paper towel to drain. In bacon drippings, saute onion and chopped mushroom stems until tender; drain.
Soften cream cheese, then blend in cooked bacon and vegetables. Press mixture into mushroom caps, mounding it a bit. Place in a dish and bake, uncovered, 20 to 25 minutes at 325 degrees.
Makes about 2 1/2 dozen stuffed mushrooms.
