ROTD~It's Ntl. Stuffed Mushroom Day~Everybody share a recipe with me today!

I LOVE stuffed mushrooms!  This is a FAV recipe of mine... might have posted it before, just can't remember.

My friends BEG for these and they're addictive like candy, if you like mushrooms.  They are very pouch friendly too! WENDY'S Good-As-Candy Stuffed Mushrooms

1 large carton whole mushrooms 3 slices bacon, cooked and crumbled 1 8-oz. pkg. LF cream cheese, softened 1 T. finely minced onion Remove stems from mushrooms and if dirty, gently wipe off with damp paper towel.  (NEVER wash mushrooms... they are sponges and will soak water right in and get all soggy.) Mix bacon, soft cream cheese and onion until well blended. With fork or spoon, fill mushroom caps with cheese mixture. Place on round microwave-safe plate. Heat on HIGH for 2-4 minutes (depending on wattage of your oven). After 1-2 minutes, you might want to move those from the middle of the plate to the edge so they all cook evenly. Let cool before devouring because the filling will be VERY HOT when you take them out! Over the 20+ years I catered, there's no telling how many thousands and thousands of these I made and served on buffets.  If you like stuffed mushrooms, I think you will  these.  Make some and come back with your review!  NOTE:  If you use the precooked bacon, which is fine, I'd add about 5 slices of bacon since they tend to be smaller, and cook them in micro a minute or two to crisp up so you can crumble. into the mixture PLEASE POST A RECIPE... If you don't have one, go out online and find a WLS friendly one to share.

Wow Wendy, you're up and at it early this morning!  Thanks for all the effort you put in sharing these great recipes with us!  Your;e the BEST! Happy Monday!  Alice

Thanks Alice... and you're welcome!!  I really enjoy doing the recipes... Headed out the door as soon as I post this to Wake Forest for my daily Y visit.  Not sure if I'll do water aerobics when I get there or the equipment I started on last week.  Daddy's out there blowing the horn for me... he goes w/me 2 days a week for Physical Therapy over there. So guess I'd better get out there!  LOL I hope when I get back and check later today I'll see some MORE stuffed mushroom recipes from y'all.  YUM-MEE!  I think I'll stop and buy some mushrooms on the way home to make for supper tonight.  I cooked up a pound package of Turkey Breakfast Sausage yesterday... added some fennel seed, Italian seasonings and garlic... drained and crumbled and put in zippered bag in freezer so maybe I'll add some of that into some cream cheese and stuff into my mushrooms and "dot" with a little jarred Marinara Sauce.... care to join me? I like keeping some cooked and crumbled sausage like that in the freezer to throw into eggs, "pizza," and stuff like mushrooms. 

Wendy - I love Stuffed Mushrooms!!!!!   At Wal-Mart or Sam's they have a Spinach and Asiago Cheese stuffed Chicken sausage that is awesome. I like to grill them and keep them on hand.  Sometimes I'll put one in the food processor with some chive and onion low fat cream cheese and stuff that in the mushroom and bake. I've done crab meat with Havarti Dill cheese stuffed mushrooms (just dice up crab meat, shred Havarti Dill cheese and mix with some Panko and stuff the shroom) I've also taken an bell pepper and diced it fine in the food processor, added some shrimp and Old Bay Creole seasoning with a tad of cream cheese and stuffed the shrooms - topping it with jalapeno jack cheese.

YUM... YUM and YUM!  All those sound DEE-LISH! Great to see you posting too!!

Oh my gosh, I have one to contribute!  :)  I made these last week for a party.  Everyone loved them.  Plus, the crab adds more protein to the mix!  :)  This is from one of the online WLS friendly recipe sites I found: http://www.angelfire.com/alt2/charctywls/recipes.htm  Crab-Stuffed Mushrooms Serving Size : 24 1 cup cooked flaked crab 8 ounces cream cheese -- softened 1 teaspoon lemon juice 2 Dashes Worcestershire sauce 1/4 teaspoon basil 1/4 teaspoon garlic powder 2 green onions -- minced 1/8 teaspoon lemon pepper 24 large mushrooms 1/2 cup Cheddar cheese -- grated 2 tablespoons freshly grated Parmesan cheese Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mushroom stems. (Use the remainder in another recipe or freeze for later use.) Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire sauce, basil, garlic powder, onions, and lemon pepper. Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish. Top with the grated Cheddar and Parmesan cheeses. (Recipe may be prepared to this point and refrigerated, covered, overnight.) Bake at 450ºF for 15-20 minutes and serve warm.

Marinated Mushrooms

INGREDIENTS:

• 6 tablespoons olive oil
• 1/4 cup tablespoons red wine vinegar
• 1 teaspoon black pepper
• 2 teaspoons salt
• 2 medium cloves garlic, minced
• 1 red bell pepper, finely chopped
• 1 1/2 teaspoons dried basil
• 4 to 6 green onions, thinly sliced
• 2 cans or jars (16 ounces total) whole mushrooms, drained

PREPARATION:

Directions for marinated mushrooms Whisk together olive oil, red wine vinegar, pepper, salt, and garlic. Stir in chopped bell pepper and basil. Add sliced green onions and drained mushrooms. Let mushrooms marinate in refrigerator for at least 6 hours before serving.