Bacon and mushroom bites
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Large slices of bacon | |
| 2 | cups | Finely chopped mushrooms |
| 2 | tablespoons | Marg. or butter |
| 1 | Lg. onion, minced | |
| 1 | cup | Soft white bread crumbs |
| 2 | tablespoons | Chopped fresh parsley |
| ½ | teaspoon | Chopped fresh thyme, or 1/4 |
| Ts dried thyme | ||
| ½ | teaspoon | Chopped fresh sage, or 1/4 |
| Ts. dried | ||
| ⅓ | cup | Chopped walnuts |
| Salt and pepper to taste | ||
| 2 | tablespoons | Vegetable oil |
Directions
Preheat the oven to 375. Melt margarine in skillet, add the onion and cook gently for about 5 minutes until soft and lightly colored.
Add the mushrooms to the skillet and cook for a further 2 minutes, then remove from heat. Stir the bread crumbs into the skillet with half the parsley, the thyme, sage, walnuts and seasoning to taste.
Stretch out the bacon slices on a board and flatten them with the back of a knife. Divide the mushroom mixture into 8 portions. Place a portion on each bacon slice and roll up like a jelly roll. Secure the end of each roll with a toothpick. Arrange the bacon rolls in a single layer in a heatproof dish, spoon the oil over evenly, and bake in the oven for 20-25 minutes. Remove the toothpicks and arrange the rolls on a warmed serving dish. Sprinkle with the remaining parsley and serve at once.
Posted by Florence Thompson
Submitted By FLORENCE THOMPSON On 01-08-95