Cheesy Bacon Stuffed Mushrooms

Ingredients

2, 8 oz. containers whole white mushrooms

4 T. butter

1/4 C. diced red onion

1 clove garlic minced

2, snack size sleeves of ritz crackers, crushed

1/2 C. real bacon bits

3 slices provolone cheese, sliced and diced

Instructions

Clean the mushrooms with a damp paper towel. Remove the stems from the mushrooms and chop them up. Place the mushroom caps on a baking sheet lined with tinfoil or a silpat. Heat 2 T. of butter in a skillet over medium high heat. Add the onions along with the chopped stems and sauté for 3-4 minutes. Add the garlic and cook for about 30 seconds then add the remaining butter. Once melted remove from the heat and stir in the crushed crackers, bacon bits and cheese. Using a spoon (or your hand, my preference) stuff each mushroom cap as tightly as you can. Bake them in a 350 degree oven for 18 minutes.

NOTE: I often stuff only 1 container of the mushrooms and use the leftover stuffing to top casseroles or to make stuffed chicken breasts or pork chops.

Enjoy!!!

Recipe From Janet's Appalachian Kitchen