Submitted by: Yollie
"These are the wonderful stuffed mushrooms that are such a hit when they're made at our Family get-together's.
1 pound small mushrooms -- about 50
4 slices bacon -- diced
1 medium onion -- minced
2 tablespoons minced green pepper
1 tsp salt
1 Dash pepper
1/8 teaspoon MSG -- if desired (Accent is OK)
1 package cream cheese -- (3-oz) room temperature
1/4 cup hot water
1 slice bread -- not thin slice
1 tablespoon butter
1 tablespoon minced parsley -- if desired
Preheat oven to 375 degrees F. Butter a 13" x 9" x 2" baking dish. Set aside. Wash and dry mushrooms. Remove stems; chop and reserve for stuffing. Sauté diced bacon, onion, green pepper, chopped mushroom stems, salt, pepper and MSG. Remove from heat when cooked through but not browned. Combine cream cheese with bacon mixture. Press firmly into mushroom caps, mounding slightly. Put Buttered Breadcrumbs (see recipe below) into a small bowl. Lightly press filling side of mushrooms into crumbs to coat. Place mushrooms in buttered baking dish, filling-side up. At this point, mushrooms may be covered and refrigerated 1 to 2 days. Add 1/4 cup hot water to baking dish and bake uncovered 15 to 20 minutes.
To make buttered breadcrumbs: Tear bread into pieces and drop into blender jar. Blend until crumbly. If blender isn't available, tear bread into small bits with fingers. Melt butter in a fry pan over medium heat. Toss crumbs in butter until lightly browned. Remove from heat and add parsley, if desired. Breadcrumbs can be frozen in an airtight container.
Per Serving: 26 Calories; 2g Fat (73.3% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 71mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.