| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Appetizers, Holidays | 20 | Servings |
INGREDIENTS
| 20 | x | Medium-sized mushrooms |
| 3 | oz | Cream cheese, softened |
| 2 | tb | Cooked, crumbled bacon |
| 1 1/2 | tb | Chopped pecans |
| 2 | tb | Italian style bread crumbs |
| 2 | ts | Minced chives |
| 1 | tb | White wine |
| 3 | tb | Melted butter |
INSTRUCTIONS
Wash and dry mushrooms. Gently separate stems from mushroom caps. (Save stems for use in another recipe.) Brush caps with melted butter. Fill each cap with a mixture of cream cheese, bacon, pecans, bread crumbs, chives, and wine. Broil stuffed mushrooms for 3-5 minutes. Serve hot. Stuffed mushrooms may be assembled the day before the party, covered, and broiled before serving. Source: "Teasers and Appeasers", an Hors d'Oeuvre cookbook. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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