Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Friday, May 22, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Tamara Johnson
  • 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.)

Rives S. Brown Realtors - Click for Website
PHCC - Click for Website
Joe Cobbe CPA - Click for Website
The Spencer Group - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
New College Institute - Click for Website
Lockman & Associates - Click for Website
The Eye Site - Click for Website