1 lb. small fresh mushrooms
4 slices bacon, diced
2 Tbsp. minced green pepper
1/4 c. minced onion
1/2 tsp. salt
1 pkg. (3 oz.) cream cheese
1/2 tsp. Worcestershire sauce
1 Tbsp. butter
1/2 c. soft bread crumbs
1 tsp. chopped fresh parsley
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 High 4 minutes,
stirring once. Drain off fat. Add salt, cream cheese,
Worcestershire sauce and mushroom stems. Mix well. Fill
mushrooms with bacon mixture. In 2 cup glass measure mix
butter, bread crumbs and parsley. Cook on High 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 High 1 to 2 minutes. Repeat with remaining mushrooms.
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