From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


  • 4 slices bacon, diced

  • 1/4 cup minced fresh onion

  • 1/2 teaspoon salt

  • 1/2 teaspoon Worcestershire sauce

  • 1 (3-ounce) package cream cheese

  • 1 pound small, fresh mushrooms

  • 1/2 cup soft bread crumbs

  • 1 Tablespoon butter


Combine bacon and onion in a four-cup glass measuring bowl.  Cover with a paper towel and cook on high for four minutes, stirring once.  Pour off grease.  Add salt, Worcestershire sauce and cream cheese.  Wash and dry mushrooms.  Remove stems, chop and add to bacon mixture.  Fill mushroom caps with this mixture.

In a two-cup glass measuring bowl, heat bread crumbs and butter on high form one minute.  Stir until mixed well.  Press buttered on top of stuffed mushrooms which can be refrigerated at this point.  When ready to serve, place half of the mushrooms in a six by ten-inch baking dish, filling side up.  Microwave on high for one to two minutes.  Repeat with remaining mushrooms.


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