Bacon-Stuffed Mushrooms
Submitted by: tradermama
Large mushrooms are stuffed with a mixture of cream cheese, cooked bacon, green onion, green pepper and Lambrusco wine, then baked.
Ingredients
- 1 lb large button mushrooms
- 3 strips bacon, crisp-cooked and crumbled
- 2 tablespoon butter
- 1 bunch green onions, finely chopped, white portion and half of the green portion
- 1 tablespoon green pepper, finely chopped
- 1/2 to 3/4 cup of Lambrusco wine
- 3 oz cream cheese
- About 1/2 cup of plain dry bread crumbs mixed with 1 or 2 Tbsp. melted butter
Save Recipe
Interact
Method
Brush off mushrooms to remove any dirt. Separate stems from top of each mushroom. (If some mushrooms break while trying to separate them, just add those to the stem mixture.) Chop stems finely. Place the bottoms of the mushrooms on a greased nonstick cookie sheet. Preheat the oven to 425 degrees. Over medium heat saute onions and green pepper in butter about 5 minutes. Add 1/4 teaspoon salt. Add mushroom stems, stirring frequently. You want to keep heat up so the juices don't come out. Continue to saute about 5 minutes until mushrooms appear to be browning. Add lambrusco a little at a time. Saute about another 5 minutes or until liquid is absorbed. Add bacon and stir about 5 more minutes. Taste to see if you have a nice blend of salty and sweet flavors with the mushrooms. If you need a little more salt or wine then add a little at a time, but make sure you cook down the juices because you want it dry as possible before the cream cheese goes in. Take off burner and add cream cheese and stir. Cool mixture before stuffing the mushrooms. Dip tops in buttered bread crumbs. Bake about 12-15 minutes until tops are lightly browned. Serve immediately. If you let them stand on the cookie sheet too long, the juices will come out.
Notes: The main objective is to get a nice balance of salty and sweet flavors before the cream cheese is added. When you add the cream cheese it will really enhance the flavor. These are always a hit at all the parties I bring them to.
Number of Servings: 8-10
Submitted by: tradermama ( See all of tradermama Recipes )
