4 bacon slices, diced
1/2 cup minced onion, or use part green onion
2 Tablespoons minced fresh green pepper
1 teaspoon salt
1/8 teaspoon pepper
3 ounces cream cheese, room temperature
1/2 cup fine dry bread crumbs, plain
1/4 cup hot water
Preparation
1. Clean mushrooms, remove and chop stems; set aside.
2. Fry bacon in a heavy skillet. Remove with a slotted spoon and set on paper towels to drain. In bacon drippings, saute onion, green pepper and chopped mushroom stems until tender; drain. Add salt and pepper.
3. Soften cream cheese; blend in cooled bacon and vegetables. Press mixture into mushroom camps, mounding a bit. Turn filled mushroom caps upside down and press gently in the bread crumbs to coat tops. Place in a 9 x 13 x 2-inch baking dish. Add hot water to pan and bake, uncovered 20 to 25 minutes at 325 degrees.
