Ingredients:
24 medium mushrooms, cleaned
4 tablespoons butter, melted
1/4 cup onions, finely chopped
2 tablespoons dry white wine
1/4 cup dry breadcrumbs
1/4 cup cooked bacon, drained & finely chopped
2 tablespoons parsley, freshly chopped
2 tablespoons olive oil
1 garlic cloves, minced
1 teaspoon oregano leaves, dried
salt & pepper, to taste
1/2 cup monterey jack cheese, finely shredded
Directions:
Remove mushroom stems from mushrooms; chop enough stems to measure 1/4 cup.
Place mushroom caps on a buttered baking sheet and set aside.
In a medium skillet saute the chopped stems, onions, and garlic in oil.
Mix bread crumbs, bacon, parsley, oregano, salt and pepper to taste.
Add the dry ingredients, along with the melted butter and white wine to the skillet and mix well.
Shape mushroom mixture into 24 balls; mold each into the mushroom caps.
Sprinkle with cheese.
Bake 20 minutes at 350 F.
Servings: 12
Time preparation: 20 min.
Time total: 40 min.