Spicy stuffed mushrooms with bacon

Yield: 24 Servings

Measure Ingredient
4 slices Bacon
1½ pounds Mushrooms; (about 24)
1 tablespoon Butter
¼ cup Onion; finely chopped
1 \N Garlic clove; finely chopped
⅓ cup Sweet red pepper; finely chopped
1 \N Jalapeno peppers; finely chopped
½ cup Cheddar cheese; shredded
1 tablespoon Dried parsley

1. Cook bacon until crisp. Remove from skillet, chop, and drain fat from skillet.

2. Remove stems from mushrooms. Reserve and finely chop ⅔ of stems.

Discard remaining stems.

3. Cook mushroom caps in boiling water for 1 minute. Drain and rinse with cold water. Drain on paper towel.

4. Heat butter and add mushroom stems, onion, and garlic. Cook five minutes. Add peppers and cook three minutes longer. Cool and then stir in bacon, cheese and parsley.

5. Spoon into caps. Bake on baking sheet at 350º for 10 minutes. Serve warm.

Per serving: 21 Calories; 2g Fat (75% calories from fat); 1g Protein; 0g Carbohydrate; 5mg Cholesterol; 42mg Sodium Recipe by: Good Housekeeping

Posted to EAT-L Digest by #ebburtis <ebburtis@...> on Dec 24, 1997

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