Pecan Stuffed Mushroomsappetizers, holiday 20 single medium-sized mushrooms 3 oz cream cheese, softened 2 tablespoon cooked, crumbled bacon 1 1/2 tablespoon chopped pecans 2 tablespoon italian style bread crumbs 2 teaspoon minced chives 1 tablespoon white wine 3 tablespoon melted butter Wash and dry mushrooms. Gently separate stems from mushroom caps. (Save stems for use in another recipe.) Brush caps with melted butter. Fill each cap with a mixture of cream cheese, bacon, pecans, bread crumbs, chives, and wine. Broil stuffed mushrooms for 3-5 minutes. Serve hot. Stuffed mushrooms may be assembled the day before the party, covered, and broiled before serving. Source: "Teasers and Appeasers", an Hors d'Oeuvre cookbook. |
