BAKED STUFFED MUSHROOMS CAPS

Baked Stuffed Mushrooms Caps image

This recipe was adopted by me in February 2005 - I have revised this recipe to that of my mother's (a certified chef). It is always a favorite in our home for parties and holiday gatherings and I hope you enjoy it too.

Provided by - Carla -

Time 40m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

24 medium mushrooms, cleaned
4 tablespoons butter, melted
1/4 cup onion, finely chopped
2 tablespoons dry white wine
1/4 cup dry breadcrumbs
1/4 cup cooked bacon, drained & finely chopped
2 tablespoons parsley, freshly chopped
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon oregano leaves, dried
salt & pepper, to taste
1/2 cup monterey jack cheese, finely shredded

Steps:

Remove mushroom stems from mushrooms; chop enough stems to measure 1/4 cup.
Place mushroom caps on a buttered baking sheet and set aside.
In a medium skillet sauté the chopped stems, onions, and garlic in oil.
Mix bread crumbs, bacon, parsley, oregano, salt and pepper to taste.
Add the dry ingredients, along with the melted butter and white wine to the skillet and mix well.
Shape mushroom mixture into 24 balls; mold each into the mushroom caps.
Sprinkle with cheese.
Bake 20 minutes at 350°F.

Nutrition Facts : Calories 101.7, Fat 8.5, SaturatedFat 3.9, Cholesterol 16.2, Sodium 117.5, Carbohydrate 3.5, Fiber 0.6, Sugar 1.1, Protein 3.3

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