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Stuffed Mushrooms Recipe

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This recipe for Stuffed Mushrooms, by , is from The Kaylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Maddox
Added: Monday, January 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 large mushrooms (or 24 oz.)
2 T butter
1 med. onion, chopped
1/2 c. pepperoni, diced
1/4 green pepper, chopped
1 small clove of garlic
12 crushed Ritz crackers
3 T. Parmesan cheese
1 T. snipped parsley
1/2 tsp seasoning salt

Directions:
Directions:
Preheat oven to 350. Wash mushrooms and remove stems (I chop only the stems that I can pop out, not the part I scoop out later). Chop stems and mix w/mayo, bacon, onion, cheddar cheese, and season salt to taste. Generously stuff mushroom caps and bake for 15-20 minutes.

Serve hot. Caution: these mushrooms hold heat, let cool slightly before passing them out as an appetizer.

If using for a side dish for dinner or lunch, I buy large mushrooms. This chopped mixture is also very good spread on garlic toast rounds or small Pepperridge Farm bread slices, 1 1/2 by 1 1/2 and toasted and warmed in oven for an appetizer.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
15-20 minutes

 

 

 

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