| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizer | 24 | Servings | |
INGREDIENTS
| 3 | pt | Fresh mushrooms |
| 10 | Strips bacon, cooked and | |
| crumbled | ||
| 1/2 | Onion, finely chopped | |
| 3/4 | c | Hellmann's mayonnaise |
| Lawry's seasoned salt to | ||
| taste | ||
| 1 1/2 | c | Grated Cheddar cheese |
INSTRUCTIONS
Remove stems from mushrooms. Wash in salted water, then drain on paper towels. While mushrooms are draining, cook bacon until crisp, then crumble. Chop onion and grate cheese. Mix mayonnaise, seasoned salt, onion, cheese and crumbled bacon. Place mushrooms, cup side up, in a 9 x 13 buttered pyrex dish. Fill each mushroom with cheese and bacon mixture. Cover with foil. Bake at 325 degrees for 15 to 20 minutes. Serve hot. Liz Burks (Mrs. Larry W.) This may be prepared ahead but must be served hot from the oven. Yield: Approximately 48 mushrooms LIZ BURKS (MRS. LARRY W.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 78
Calories From Fat: 59
Total Fat: 6.6g
Cholesterol: 14.9mg
Sodium: 115.1mg
Potassium: 86.3mg
Carbohydrates: 1g
Fiber: <1g
Sugar: <1g
Protein: 3.8g