Stuffed Mushrooms

By gstark

Ingredients

• 24 large fresh mushrooms, 1-1/2 to 2 inches in diameter
• Nonstick cooking spray
• 1/4 cup sliced green onion (2)
• 1 clove garlic, minced
• 1/4 cup butter or margarine
• 1/2 cup fine dry bread crumbs
• 1/2 cup shredded cheddar or smoked Gouda cheese or crumbled blue cheese (2 ounces)
• 2 strips crisp cooked bacon, crumbled (1/4 cup)

Details

Servings 24
Adapted from bhg.com

Preparation

Step 1

Directions

1.

Clean mushrooms. Remove stems from mushrooms. Set stems aside. Place mushroom caps, stem sides down, in a 15x10x1-inch baking pan. Lightly coat the rounded side of each mushroom cap with cooking spray. Bake for 5 minutes. Carefully place mushroom caps, stem sides down, on a double thickness of paper towels to drain while preparing filling.

2.

Chop enough of the reserved stems to make 1 cup. In a medium saucepan cook the chopped stems, green onion, and garlic in butter until tender. Stir in bread crumbs, cheese, and bacon. Spoon crumb mixture into mushroom caps. Return stuffed mushrooms to the baking pan. Bake in a 425 degree F oven for 8 to 10 minutes or until heated through. Makes 24 mushrooms.