Green Pepper Stuffed Mushrooms
|Small fresh mushrooms||1 Pound|
|Bacon slices||4 , diced|
|Minced green pepper||2 Tablespoon|
|Minced onion||1⁄4 Cup (4 tbs)|
|Cream cheese||3 Ounce (1 Package)|
|Worcestershire sauce||1⁄4 Teaspoon|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1 Teaspoon|
Wash and dry mushrooms, remove stems.
Chop stems, set aside.
In 4-cup glass measure, combine bacon, green pepper, and onion.
Cover with paper towels and cook on HI (max. power) 4 minutes, stirring once.
Drain off fat.
Add salt, cream cheese.
Worcestershire, and mushroom stems.
Fill mushrooms with bacon mixture.
In 2-cup glass measure, mix butter, bread crumbs, and parsley.
Cook on HI (max. power) 1 minute.
Press bread crumbs into top of bacon mixture.
Place half the mushrooms on 9-inch microproof baking dish, stuffing side up.
Cook on HI (max. power) 1 to 2 minutes.
Repeat with remaining mushrooms.