These are wonderful appetizers, easy to make and delicious. I
have served them both at brunches and cocktail parties with equal
success, and I always get requests for the recipe. Recipients are continually
surprised by one of the ingredients - corn chips!
Bacon Mushroom Caps
40 medium button mushrooms
½ lb. bacon, crisply cooked and crumbled
1 c. shredded Monterrey Jack cheese
½ c. butter, softened
½ c. finely crushed corn chips
2 cloves garlic, finely chopped
2 T. finely chopped onion
1 T. dry red wine
Remove stems from cleaned mushrooms; chop stems. Combine stems
with remaining ingredients. Fill mushroom caps. Place an inch apart on baking
sheets and broil 5 to 7 minutes until lightly browned and bubbly. Serve hot.
Crush corn chips very fine. I used an ice cream scoop.
The recipe calls for Monterrey Jack, but I used Fontina.
Cook bacon until well done and crispy, and then chop with a sharp knife.
Stir ingredients together well. I cubed the butter in order to
allow it to more quickly incorporate.
Rolling the filling into loose ball shapes makes it easy to fill
each cap.
The recipe calls for Monterrey Jack, but I used Fontina.
Cook bacon until well done and crispy, and then chop with a sharp knife.
Stir ingredients together well. I cubed the butter in order to
allow it to more quickly incorporate.
Rolling the filling into loose ball shapes makes it easy to fill
each cap.These are a MUST TRY!
As an Amazon Associate I earn from qualifying purchases.
