Recipe by: Sue Howton

Ingredients:
Approx. 20 large raw regular mushrooms
3/4 cup ricotta cheese
3/4 cup cream cheese
2 slices of any kind of oinion diced really fine
1/3 pound bacon diced small, remove some of the fat.
1 tablespoon parsley
paprika
1/2 tablespoon garlic salt
3/4 cup cheddar cheese grated fine

Instructions:
Cook the bacon until almost crispy. Add in the onion and fry until the bacon is crispy. (Do not overcook, burned onion and bacon is gross!) Drain the fat and pat dry in paper towels. Set aside.

In a bowl, mix the cheeses, parsley, garlic salt and bacon and onion mixture together. I usually mix with a fork to soften the cheese. Set aside.

Brush the mushrooms clean. (Washing them with water makes the water come out when they cook.)

Core the mushrooms out with a small spoon. Make a nice pocket in each one.

Spoon the cheese mixture into each mushroom and place into a glass baking dish with the cheese up. Top with the cheddar cheese and sprinkle the paprika on top.

Bake at 350 degrees until the cheese bubbles and then for added greatness, turn on the broiler element of your oven and move the rack up and just barely broil the tops until golden. A delicious appetizer!

P.S. If you have any cheese mixture left it is great on dry salami and crackers!

Submitted by: Sue Howton
City: Carmichael
State: CA
Country: USA

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