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24 medium mushrooms 1 pkg. cream cheese, softened (3 oz) 2 oz. finely grated Swiss cheese (1/4 cup) 4 slices bacon, cooked crisp and crumbled 1 T. Parmesan cheese 1 T. finely chopped toasted pecans 1 T. dry bread crumbs 1 T. finely minced green onion (1 onion) 1 t. white wine or dry sherry (cook with an inexpensive wine or sherry that you would drink. Cooking wine found in the vinegar section of the market is poor quality and high in sodium) 4 t. melted butter or olive oil
Twist stems to separate from mushroom caps or scoop out stem with a spoon or melon baler to create a cavity. reserve stems for another use or discard. In a medium bowl, combine the next 8 ingredients until well blended. Brush caps with melted butter; divide mix evenly between the caps. Mushrooms may be prepared up to this point, covered and refrigerated up to one day. When ready to serve, broil stuffed mushrooms 3 to 5 minutes. Add an additional 2 to 3 minutes for refrigerated mushrooms, until they begin to brown and filling is bubbly. Makes 24 Source: Confessions of a Kitchen Diva