Appetizers

Bacon Pecan-Stuffed Mushrooms

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

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what you need

medium-large mushrooms (about 1 lb.)

1/3

cup green onion slices

Tbsp. PLANTERS Peanut Oil

1/3

cup dry Italian-style bread crumbs

egg, lightly beaten

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.