Pecan stuffed mushrooms
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Dottie Cross TMPJ72B | ||
| 20 | xes | Medium-sized mushrooms |
| 3 | ounces | Cream cheese, softened |
| 2 | tablespoons | Cooked, crumbled bacon |
| 1½ | tablespoon | Chopped pecans |
| 2 | tablespoons | Italian style bread crumbs |
| 2 | teaspoons | Minced chives |
| 1 | tablespoon | White wine |
| 3 | tablespoons | Melted butter |
Directions
Wash and dry mushrooms. Gently separate stems from mushroom caps.
(Save stems for use in another recipe.) Brush caps with melted butter. Fill each cap with a mixture of cream cheese, bacon, pecans, bread crumbs, chives, and wine. Broil stuffed mushrooms for 3-5 minutes. Serve hot. Stuffed mushrooms may be assembled the day before the party, covered, and broiled before serving. Source: "Teasers and Appeasers", an Hors d'Oeuvre cookbook. Reformatted by: CYGNUS, HCPM52C Submitted By JR BYERS On 12-10-94