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Green Pepper Stuffed Mushrooms Recipe
|Small fresh mushrooms||1 Pound|
|Bacon slices||4 , diced|
|Minced green pepper||2 Tablespoon|
|Minced onion||1⁄4 Cup (4 tbs)|
|Cream cheese||3 Ounce (1 Package)|
|Worcestershire sauce||1⁄4 Teaspoon|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1 Teaspoon|
Serving size: Complete recipe
Calories 803 Calories from Fat 410
% Daily Value*
Total Fat 47 g72.1%
Saturated Fat 25.6 g128.2%
Trans Fat 0 g
Cholesterol 132.7 mg
Sodium 1563.9 mg65.2%
Total Carbohydrates 72 g23.9%
Dietary Fiber 5.8 g23%
Sugars 12.1 g
Protein 23 g46.3%
Vitamin A 39.7% Vitamin C 67.4%
Calcium 14.6% Iron 21.8%
*Based on a 2000 Calorie diet
Chop stems, set aside.
In 4-cup glass measure, combine bacon, green pepper, and onion.
Cover with paper towels and cook on HI (max. power) 4 minutes, stirring once.
Drain off fat.
Add salt, cream cheese.
Worcestershire, and mushroom stems.
Fill mushrooms with bacon mixture.
In 2-cup glass measure, mix butter, bread crumbs, and parsley.
Cook on HI (max. power) 1 minute.
Press bread crumbs into top of bacon mixture.
Place half the mushrooms on 9-inch microproof baking dish, stuffing side up.
Cook on HI (max. power) 1 to 2 minutes.
Repeat with remaining mushrooms.