Stuffed Mushrooms by KristiSmith
1 lb of Mushrooms
1 package (8 oz) cream cheese
6-8 strips of crispy bacon
1 onion
Shredded cheddar cheese
butter
Remove stems from mushroom and save the stems
Rinse stems and caps
Finely chop the onion (as much as you like).
Finely chop stems until you have about 1 cup.
Crumble bacon into a large mixing bowl.
Add the cream cheese, onion, mushroom stems and a cup of
the shredded
cheddar into the bowl with the bacon.
Mix all the ingredients in the bowl.
Put butter into a large frying pan and sauté the mushroom
caps until the
caps turn brown.
When the caps are done, place them in a large baking dish
or cookie
sheet. Water will start to fill up the place where the
stem used to be
so you can either just dump the water out or use a paper
towel to soak
it up.
Heat oven to 350
Start to fill the caps with the filling mixture.
Place in the oven for about 10 minutes or until the
filling starts to
turn brown.
I usually take them out, put a little more shredded
cheddar on top and
broil until the cheese is melted.