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Friday, August 1, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

Berry Elliott - Click for Website
STUFFED MUSHROOMS
Appetizers
Contributed by: Tamara Johnson
Ingredients:
  • 1 (8 oz.) tub whipped cream cheese
  • 1â�„2 cup bacon, cooked and crumbled
  • 1â�„4 cup chopped green onion
  • 1â�„2 cup shredded mild cheddar cheese
  • 1â�„2 tsp. salt, optional
  • 1â�„2 tsp. black pepper
  • 10-15 large fresh mushrooms
  • 1 TBS butter or margarine
Preheat oven to 350 degrees.
Stir cream cheese, bacon, green onion and cheddar cheese in a medium bowl until blended. Add salt and pepper. Remove the stem from each mushroom, careful to keep the cap whole. Wash the caps in cold water carefully, then drain and let dry for one minute. Place 1�2 tablespoon of the cheese mixture inside each cap, then place the caps in a 9-inch casserole dish. Place slices of butter randomly between mushrooms. Bake 30 minutes or until mushrooms are brown at the edges. Serve immediately.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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