Appetizers / Vegetables
CATEGORIES
INGREDIENTS
- Cooking Time: 12-15
- 12 Large White Mushrooms, Stems Removed And Chopped
- 1 Tablespoon Olive Oil
- 3 Tablespoons Butter
- 1/2 Onion, Finely Chopped
- 1 Clove Garlic, Finely Chopped
- 2 Slices Of Bacon, Cooked, Drained And Crumbled
- 2 Tablespoon Chopped Fresh Parsley
- 1 1/2 Cups Plain Bread Crumbs
- Dash Of Cayenne
- Salt And Pepper
DIRECTIONS
- Preheat oven to 375 degrees.
- Wipe mushroom caps clean with a damp cloth.
- In a large skillet heat oil and 1 tablespoon butter over medium high heat.
- Add onions and cook for 1 minute. Stir in chopped mushroom stems and cook until soft, about 2 minutes.
- Stir in the garlic, bacon and fresh parsley. Toss to coat and cook for another minute.
- Remove from heat and add breadcrumbs a half cup at a time.
- Add just enough bread crumbs so that mixture remains moist.
- Season mixture with cayenne, salt and pepper.
- When mixture is cool enough to handle stuff the caps.
- Place the stuffed caps in a baking dish and drizzle with 2 tablespoons of melted butter.
- Bake for 12-15 minutes or until heated through. Serve immediately.