Mushroom Mouthful Madness
Here's a last minute recipe in case you need a little extra "umph" for you Turkey Day.
1 Package of Bacon
1 block cream cheese
1 Package Shredded Cheese (your favorite)
Wash the mushrooms and then remove the stems from them. Set the caps off to the side in a tray, holes up.
Chop the package of bacon into 1/2 inch strips and put it to fry in a pan with a little olive oil on medium.
Chop the mushroom stems and onions into small pieces separately.
Put the cream cheese in a bowl and let it soften.
Once the bacon has started to crisp a little, toss in the onions and once they start to get translucent, add the chop mushroom stems. Let it get happy together for a little bit. Remember, all along to scrap the yummies on the bottom of the pan.
Once it's cooked up and combined nicely with a strainer spoon put it in the cream cheese bowl and combine well then with a table spoon, stuff the caps.
Put a plop of shredded cheese on each cap and back at 300 for about 10-15 minutes.
Any left over cap stuffing makes and amazing dip.
ENJOY AND HAPPY THANKSGIVING!
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