| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizers, Meat | 12 | Servings | |
INGREDIENTS
| 1 | lb | Bacon |
| 1 | lb | Fresh mushrooms, washed |
| Toothpicks |
INSTRUCTIONS
1. Cut the mushrooms in half. If it is a very small mushroom, leave it whole. If it is an oversized mushroom, cut into thirds or fourths. 2. Slice bacon in half (width-wise) at an angle. To do this, hold the knife perpendicular to the bacon, then turn the knife slightly so that the knife is now at an angle, then slice the bacon. 3. Take a slice of bacon and wrap it around a mushroom half, overlap the ends, and poke a toothpick about half-way into the mushroom at the overlap. 4. Repeat this for each bacon slice and mushroom half. 5. Preheat oven to 350 degrees. 6. Arrange mushrooms on a drip pan about 1/2-inch apart. Bake for 20 minutes. Serve hot. NOTES: Depending on how thick the bacon is, you may need more than 1 pound. Also, don't let soak mushrooms in water or they'll absorb too much water and then they'll shrink and crack. Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on Feb 15, 1998
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