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4 slices bacon
24 medium mushrooms (about 1 1/2 lbs)
1 tbsp. butter
1/4 cup finely chopped onion
1 clove garlic, finely chopped
1/3 cup finely chopped sweet red pepper
1-2 Jalapeno peppers, finely chopped
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh parsley or 1 tbsp. dried

Cook bacon until crisp. Remove from skillet, chop, and drain fat
from skillet. Remove stems from mushrooms. Reserve and finely
chop 2/3 of stems. Discard remaining stems.
Cook mushroom caps in boiling water for 1 minute. Drain and rinse
with cold water. Drain on paper towel.
Heat butter and add mushroom stems, onion, and garlic. Cook five
minutes. Add peppers and cook three minutes longer. Cool and then
stir in bacon, cheese and parsley.
Spoon into caps. Bake on baking sheet at 350o for 10 minutes.
Serve warm.


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