24 oz. lrg. stuffing mushrooms
3 tbls. butter
1 cup minced onion
¼ cup minced green pepper
1/3 cup finely chopped crispy bacon
1 clove garlic, minced
½ cup seasoned bread crumbs
3 tbls. parmesan cheese
½ tsp. seasoned salt
dash black pepper
1/3 cup chicken broth
1 lemon, for juice

Preheat oven to 325. Wash mushrooms well. Pat dry. Remove stems from mushroom caps. Remove outer skin from mushroom caps. Put stems and mushroom skin in food processor and process to a minced consistency. Melt butter in large skillet. Place onions, minced mushrooms, green pepper, bacon & garlic in skillet over medium heat. Cook until tender, (6-8 min.), stirring occasionally. Add bread crumbs, parmesan cheese, salt & pepper.
Mix well.
Stir in chicken broth.* Spray 13" x 9" baking pan with non-stick spray. Spoon stuffing into mushroom caps, adjusting amount of stuffing in each to accommodate all mushrooms.
Bake @ 325 for 25 minutes.
Remove from oven & sprinkle juice from one lemon over top of all.

*At this point consistency of stuffing can be adjusted by adding either more bread crumbs or chicken broth as necessary.
**Stuffing may be made ahead & refrigerated up to 3 days. 

Recipe Submitted By:Eileen Bemis 

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