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Wisconsin Cheese and Bacon Stuffed Mushrooms
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Serves 8
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Ingredients:
4 slices bacon
8 oz medium size fresh mushrooms
1/2 cup shredded Wisconsin Sharp Cheddar Cheese
2 tablespoons mayonnaise or salad dressing
1 tablespoon onion, finely chopped
Directions:
In a skillet, cook bacon until crisp; drain thoroughly. Crumble the bacon. Set aside.
Remove stems from mushrooms; chop stems and cover. Store, covered, in the refrigerator for another use. Set mushroom caps aside while preparing filling.
For filling, in a small bowl, combine cheese, mayonnaise, chopped onion and crumbled bacon. Stir until thoroughly combined. Spoon the mixture into mushroom caps, mounding the filling slightly in each cap.
Arrange filled mushroom caps in a single layer in a 10 x 6 x 2 inch baking dish. Cover dish with foil. Bake at 325 degrees F. for 20 to 25 minutes, or until heated through.
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In a skillet, cook bacon until crisp; drain thoroughly. Crumble the bacon. Set aside.
Remove stems from mushrooms; chop stems and cover. Store, covered, in the refrigerator for another use. Set mushroom caps aside while preparing filling.
For filling, in a small bowl, combine cheese, mayonnaise, chopped onion and crumbled bacon. Stir until thoroughly combined. Spoon the mixture into mushroom caps, mounding the filling slightly in each cap.
Arrange filled mushroom caps in a single layer in a 10 x 6 x 2 inch baking dish. Cover dish with foil. Bake at 325 degrees F. for 20 to 25 minutes, or until heated through.
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