| 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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