Yield: 24 Servings
|3 pints||Fresh mushrooms|
|10 \N||Strips bacon; cooked and crumbled|
|½ \N||Onion; finely chopped|
|¾ cup||Hellmann's mayonnaise|
|\N \N||Lawry's seasoned salt to taste|
|1½ cup||Grated Cheddar cheese|
Remove stems from mushrooms. Wash in salted water, then drain on paper towels. While mushrooms are draining, cook bacon until crisp, then crumble.
Chop onion and grate cheese. Mix mayonnaise, seasoned salt, onion, cheese and crumbled bacon. Place mushrooms, cup side up, in a 9 x 13 buttered pyrex dish. Fill each mushroom with cheese and bacon mixture. Cover with foil. Bake at 325 degrees for 15 to 20 minutes. Serve hot. Liz Burks (Mrs.
This may be prepared ahead but must be served hot from the oven. Yield: Approximately 48 mushrooms
LIZ BURKS (MRS. LARRY W.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .