Canadian Bacon-Stuffed Mushrooms
“I served this to company during the holidays and their response was great," writes Joan Airey of Rivers, Manitoba. "For extra color, I sometimes sprinkle the mushrooms with fresh parsley after they’re baked.”
SERVINGS
|
30-35
|
CATEGORY
|
Low Fat
|
METHOD
|
Baked
|
PREP |
30 min. |
COOK
|
20 min.
|
TOTAL
|
50 min.
|
INGREDIENTS
- 30 to 35 large fresh mushrooms
- 1/4 pound Canadian bacon, diced
- 1/3 cup diced sweet red pepper
- 1/4 cup diced red onion
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 1/2 cup crumbled goat cheese or feta cheese
- 1/2 cup shredded cheddar cheese
DIRECTIONS
Remove stems from mushrooms and finely chop; set caps aside. In a large skillet, saute the mushrooms, bacon, red pepper, onion, garlic, salt and pepper in oil until vegetables are crisp-tender.
Remove from the heat. Stir in cheeses. Fill each mushroom cap with about 1 tablespoon of filling.
Place on foil-lined baking sheets. Bake at 400° for 16-20 minutes or until mushrooms are tender. Yield: 30-35 appetizers.