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the low carb way

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Bacon Horseradish Stuffed Mushrooms

Posted by Solitary Dancer on January 3, 2009

Bacon Horseradish Stuffed Mushrooms
by: promfh


photo credit: WikiMedia

INGREDIENTS:

12 large fresh mushrooms about 1 to 1 1/2 inches in diameter
2 tablespoon butter or margarine
2 tablespoon onion – chopped
2 tablespoon fine dry bread crumbs (If you like, I believe you could substitute crushed pork rinds for the bread crumbs)
1/2 teaspoon dried parsley flakes
6 slices bacon cooked and crumbled
4 1/2 ounces Low-fat cream cheese softened (1 package)
1 teaspoon prepared horseradish
1/2 teaspoon Cayenne pepper To taste (optional)
1/4 cup Parmesan Cheese grated (optional)
1 tablespoon Cajun Spice mix (Optional)

DIRECTIONS:

Trim mushrooms; remove stems. Set caps aside. Finely chop stems.

In small bowl combine butter, onion and chopped stems. Saute in large pan until butter melts and onion is tender, stirring from time to time.

Stir in bread crumbs, parsley, bacon, cream cheese, and horseradish. Add cayenne pepper if you’d like a spicy bite to the dish.

Mixture should be dry but not crumbly.

Preheat oven to 350F.

Spoon mixture into caps, pressing lightly.

Arrange filled caps on a baking sheet and sprinkle tops with grated parmesan or a bit of Cajun spice mix.

Bake about 15 minutes until hot and bubbly.

The cheese browns nicely if you use it on top.

Serve while still warm.

Makes 12

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