Ingredients
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1
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1
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1
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1
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1
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Directions
Cream Cheese and Bacon Stuffed Mushrooms, This is by far my most requested recipe It has turned many non-mushroom lovers into converts They will start by just trying the filling and eventually try one with the mushroom I usually peel my mushrooms, instead of washing them (I know you lose some of the vitamins), This way they can be prepared up to the baking point a day ahead , Very good! My DH and I ate the whole batch I’d definitely serve these at a party!, Only made one turn around the room to empty the plate Fantastic!
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Steps
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1
Done
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Dice Bacon and Fry Until Very Crisp. Drain on Paper Towel. |
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2
Done
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Mix Onion and Worcestershire Sauce With Softened Cream Cheese. |
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3
Done
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Add Bacon; Mix Well. |
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4
Done
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Clean and Remove Stems from Mushrooms. |
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5
Done
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Fill Mushroom Caps With Cream Cheese Mixture. |
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6
Done
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Mushrooms Can Be Refrigerated at This Point, If Made in Advance. |
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7
Done
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Bake in Preheated Oven, 375f For 13 to 15 Minutes, or Until Tops Are Lightly Golden. |
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8
Done
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Watch Carefully the Last Few Minutes. |
