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Appetizers

Bacon Pecan-Stuffed Mushrooms

Bacon Pecan-Stuffed Mushrooms recipe
photo by:kraft
Mushroom caps are stuffed with a blend of bacon, pecans, egg, bread crumbs and green onions, then baked and served hot for a savory appetizer.
time
prep:
20 min
total:
40 min
servings
total:
24 servings, 1 stuffed mushroom each

what you need

24
 medium-large mushrooms (about 1 lb.)
1/3
cup  green onion slices
1
Tbsp.  PLANTERS Peanut Oil
1/3
cup  dry Italian-style bread crumbs
1
 egg, lightly beaten
6
slices  OSCAR MAYER Bacon, cooked, crumbled
1/2
cup  coarsely chopped PLANTERS Pecans

Make It

PREHEAT oven to 350°F. Remove stems from mushrooms; set caps aside for later use. Finely chop the stems. Cook and stir stems and onions in hot oil in skillet on medium-high heat until tender. Remove from heat; stir in bread crumbs, egg, bacon and pecans.

SPOON into mushroom caps; place on baking sheet.

BAKE 15 to 20 min. or until heated through. Serve warm.

Kraft Kitchens Tips

Shortcut
For easy crumbled bacon, use kitchen scissors to snip raw bacon into 1/2-inch pieces. Let pieces fall right into skillet, then cook until crisp. Drain on paper towels.
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