Select large, firm mushrooms w/underside still tightly closed.
Wash in cold water and dry. Carefully remove stems and reserve.
Fillings:
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1. Bacon-Cheese
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7 slices bacon, cooked, drained, crumbled
8 oz. cream cheese, softened
1 bunch green onions, finely chopped
dash garlic salt
1/3 cup mushroom stems, minced
3 tblsp butter, melted
Mix cream cheese, onion, garlic salt, mushroom stems, and bacon. Brush
prepared caps with melted butter, fill, place in shallow baking dish
with 2-4 T. water. Bake 20-25 min. at 350 deg.
2. Bleu Cheese
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1/2 cup fine minced mushroom stems
1/4 cup fine chopped green onion
2 tblsp margarine
8 oz cream cheese
1/2 pkg bleu cheese salad dressing mix
2 tblsp milk
Saute mushroom stems and onions in margarine 5 min. Mix cream cheese,
dressing mix and milk. Mix in onion mixture. Fill prepared caps. Bake
20-25 min. at 350 deg.
3. Crab-Cheese
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1 pkg. (6 oz) frozen crab, thawed and drained
3 tblsp mayonnaise
2 tblsp chopped green onion
2 tblsp gold raisins
1/4 cup shredded sharp cheddar
1 tsp. curry
fresh grated parmesan
Mix all but parmesan. Fill prepared caps. Sprinkle w/parmesan and
broil 6-8 in. from heat.
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