Cheese and bacon stuffed mushrooms

Yield: 24 Servings

Measure Ingredient
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.

Larry W.)

This may be prepared ahead but must be served hot from the oven. Yield: Approximately 48 mushrooms


From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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