Stuffed Mushrooms

• 24 to 30 large mushroom caps
• 1 c. minced mushroom stems
• 2 (8 oz.) pkg. cream cheese
• 2 Tbsp. prepared horseradish
• 8 strips bacon, crisp and crumbled fine
• 1/2 c. minced onion
• 2 to 3 cloves garlic
• 1/2 c. fine dry breadcrumbs
• 1/4 c. milk
• 2 Tbsp. parsley
• 1/2 lb. Gruyere cheese, grated (could substitute Swiss)
• salt and pepper
• Parmesan, grated

1. Wash and dry mushroom caps.
2. Place on buttered jelly roll pan. Saute chopped stems, onion and garlic in butter until onion is clear.
3. Blend the cream cheese with horseradish, milk, parsley and Gruyere.
4. Add crumbs, onion mixture, bacon, salt and pepper to taste.
5. Mix well.
6. Spoon into mushroom caps, heaping full.
7. Top with shredded Gruyere and sprinkle with Parmesan.
8. Bake at 350u0b0 for 15 to 20 minutes or until mushrooms are tender.
9. Then broil 3 to 5 minutes, until cheese is bubbly and slightly browned.

mushroom caps, mushroom stems, cream cheese, horseradish, bacon, onion, garlic, breadcrumbs, milk, parsley, gruyere cheese, salt, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=874376 (may not work)