Ingredients
2 dozem large mushrooms
one small onion, finely chopped
6 slices white bread-cubed
2tablespoons fresh parsley-finely chopped
1 clove fresh garlic-minced
1 tsp. freshly grated parmesan
4-5 slices bacon-cut into small pieces
1 knorr beef boullion
1/4 cup water
1/2 stick butter
freshly ground pepper to taste
Preparation
clean mushrooms and reserve stems. make sure that inside caps are dry, and set on cookie sheet. (caps may be rubbed with a small amt if olive oil). In skillet, saute stems, onion, garlic in butter on med low heat til tender. In smaller skillet, fry bacon pieces, drain, and combine in a bowl with cubed bread, parsley,and sauted mixture. disolve boulion in 1/4 cup hot water and add to mixture a little at a time. Mix by hand,til mixture is well blended. Mixture should be thoroughly moist, but not loose! Stuff the caps with mixture and bake on a non stick sheet pan @ 350degrees til stuffing is browned and looks a bit crunchy. the stuffing will ouff up, but will settle a bit after removing from oven. serve hot, and enjoy! note: using dried or alternative ingredients is not recommended, fresh is best for this recipe.
