3 of my favorite words in the English language…Bacon….Stuffed….Mushrooms….mmmmmmmmm
I made these over the 4th of July weekend and friends thought they were a hit. Simple to put together and a great make ahead appetizer!

•1 pound medium fresh mushrooms

•4 Bacon slices diced

•1/2 cup minced onion, or use part green onion

•2 tablespoons Minced fresh green pepper

•1 teaspoon Salt

•1/8 teaspoon Pepper

•3 ounces Cream cheese, room temperature

•1/2 cup fine dry bread crumbs, plain

•1/4 cup Hot water

Preparation:

Clean mushrooms, remove and chop stems; set aside.

Fry bacon in a heavy skillet. Remove with a slotted spoon and set on paper towels to drain. In bacon drippings, saute onion, green pepper, and chopped mushroom stems until tender; drain. Add salt and pepper.

Soften cream cheese; blend in cooked bacon and vegetables. Press mixture firmly into mushroom caps, mounding a bit. Place bread crumbs in a small bowl. Turn filled mushroom caps upside down and press gently in the bread crumbs to coat tops. Place in a 9 x 13 x 2-inch baking dish. Add hot water to pan and bake, uncovered, 20 to 25 minutes at 325 degrees.

Makes about 2 1/2 dozen stuffed mushrooms.

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