Stuffed Mushrooms

• 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

1. 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.
2. In smaller skillet, fry bacon pieces, drain, and combine in a bowl with cubed bread, parsley,and sauted mixture.
3. 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!
4. Stuff the caps with mixture and bake on a non stick sheet pan @ 350degrees til stuffing is browned and looks a bit crunchy.
5. the stuffing will ouff up, but will settle a bit after removing from oven.
6. serve hot, and enjoy!
7. note: using dried or alternative ingredients is not recommended, fresh is best for this recipe.

mushrooms, onion, white bread, parsley, garlic, freshly grated parmesan, bacon, knorr beef boullion, water, butter, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/stuffed-mushrooms-1208599 (may not work)