Recipe Train

Barb Bieber received this stuffed mushroom recipe from her daughter, Lindsay Boerner, several years ago. Bieber says it makes a good appetizer and a lot of people like it!

Bacon stuffed mushrooms

    1 pound medium fresh mushrooms
    4 bacon slices, diced
    1/2 cup minced onion, or use part green onion
    2 tablespoons minced fresh green pepper
    1 teaspoon salt
    1/8 teaspoon pepper
    3 ounces cream cheese, room temperature
    1/2 cup fine dry bread crumbs, plain
    1/4 cup hot water
    
    Clean mushrooms, remove and chop stems; set aside.
    Fry bacon in a heavy skillet. Remove with a slotted spoon and set on a paper towel to drain.
    In bacon drippings, saute onion, green pepper and chopped mushroom stems until tender; drain. Add salt and pepper.
    Blend bacon and vegetables to softened cream cheese. Press mixture firmly into mushroom caps, mounding a bit.
    Place bread crumbs in a small bowl. Turn filled mushroom caps upside down and press gently in the bread crumbs to coat tops.
    Place in a 9x13 baking dish. Add hot water to pan and bake, uncovered 20 to 25 minutes at 325 degrees.
    Makes 2 1/2 dozen.

Next stop on the recipe train: Debbie Bennett’s cinnamon rolls with brown sugar frosting
Chugga chugga chew chew!