Stuffed Mushrooms

• Medium Mushrooms
• 1/3 cup Italian bread crumbs
• 2 tablespoons butter
• 1 tablespoon bacon bits
• 1 tablespoon minced onion
• 1 green onion, minced
• 2 dashes garlic salt
• beef or chicken broth or white wine (your choice)
• 1/4 cup grated Parmesan cheese
• fresh ground pepper to taste.

1. Wash and dry mushrooms. Remove stems and set them aside.
2. Put mushroom tops into shallow baking dish and fill with 1/8" of broth or wine in bottom of dish. Bake tops @ 350 for 5-10 minutes before stuffing to tenderize.
3. Chop mushroom stems. Heat butter in small skillet, add mushroom stems, onion, bacon bits and green onion; saute until tender.
4. Combine bread crumbs, garlic salt, fresh ground pepper and parmesan cheese. Stir in sauteed mixture. Add enough broth or wine to moisten. Fill mushroom caps. Top lightly with extra shredded parmesan cheese. Bake in preheated 375 oven for 8-10 minutes or until heated thoroughly.

mushrooms, italian bread crumbs, butter, bacon bits, onion, green onion, garlic salt, beef, parmesan cheese, fresh ground pepper

Taken from www.epicurious.com/recipes/member/views/stuffed-mushrooms-1217679 (may not work)