Green Pepper Stuffed Mushrooms Recipe
Ingredients
| 1 pound small fresh mushrooms | ||
| Bacon Slices | 4 , diced | |
| Green pepper | 2 Tablespoon, minced | |
| Onion | 1/4 Cup (16 tbs), minced | |
| Salt | 1/2 Teaspoon | |
| Cream cheese | 3 Ounce | |
| Worcestershire sauce | 1/4 Teaspoon | |
| Butter/Margarine | 1 Tablespoon | |
| Soft bread crumbs | 1/2 Cup (16 tbs) | |
| Parsley | 1 Teaspoon, chopped | |
Directions
Wash and dry mushrooms, remove stems.
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.
Mix well.
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.
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.
Mix well.
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.
Chef
