Cookbook:Mushroom Caps Stuffed with Bacon and Cheese

Mushroom Caps Stuffed with Bacon and Cheese
Category	Appetizer recipes
Servings	4
Time	½ hour
Difficulty

NUTRITION FACTS
Serving Size:	6 mushrooms (210 g)
Servings Per Recipe:	4
Amount per serving
Calories	254
Calories from fat	178
Total Fat	19.8 g
Saturated Fat	11.6 g
Cholesterol	14 mg
Sodium	385 mg
Total Carbohydrates	11.4 g
Dietary Fiber	4.3 g
Sugars	5.6 g
Protein	7.7 g
Vitamin A	4%
Vitamin C	11%
Calcium	6%
Iron	5%

Cookbook | Ingredients | Recipes | American cuisine | Southern cuisine | Holiday Recipes

Ingredients

• 3 oz (⅓ cup/85 g) cream cheese
• ¼ teaspoon Worcestershire Sauce
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup (25 g/0.88 oz) diced green onions
• 2 tablespoons diced green peppers
• Chopped mushroom stems
• 2 slices cooked bacon, chopped
• ½ cup (40 g/1.4 oz) bread crumbs
• 1 tablespoon butter
• 2 dozen mushrooms

Procedure

1. Preheat oven to 325°F (about 160–165°C).
2. Soften cream cheese and put in food processor. Add Worcestershire sauce, salt, and pepper; pulse until mixed.
3. Fold in chopped bacon, chopped mushroom stems, diced green onions, and green peppers.
4. Set stuffing aside.
5. Mix bread crumbs with just enough butter to hold together.
6. Stuff mushroom caps with stuffing.
7. Top with bread crumbs.
8. Bake for 5 minutes.