Mushroom Bacon Bundles
Source of Recipe
Internet
List of Ingredients
12 slices regular thin-sliced bacon
Mushroom Filling:
12 ounces white mushrooms
1 medium-size onion, cut up
1 Tbs dry sherry wine or vermouth (optional)
2 Tbs low-fat mayonnaise
1 tsp Worcesterhsire sauce
1/4 tsp hot-pepper sauce
1/4 tsp salt
24 slices thin-sliced white sandwich bread, crusts removed
1 each red and yellow bell pepper, cut in slivers
Recipe
Fry bacon in batches in a large nonstick skillet over medium heat 3 to 5 minutes only until translucent and very limp. Drain on paper towels. Pour off all but 2 teaspoons bacon fat.
Filling: Process mushrooms and onion in a food processor until finely chopped. Add to fat in skillet along with the sherry. Cook 10 to 12 minutes, stirring often, until liquid released from mushrooms evaporates. Remove from heat; cool slightly. Stir in remaining filling ingredients.
Meanwhile, flatten bread slices with a rolling pin. Cover to prevent drying. Cut bacon strips in half, crosswise.
Heat oven to 375 degrees F. Lightly coat a large cookie sheet with nonstick cooking spray.
Spread 1 tablespoon mushroom filling on each slice of bread. Place 3 slivers bell pepper diagonally on filling. Wrap two opposite corners of bread around slivers, then wrap half a bacon strip around bread. Secure with a toothpick. Place bundles 1 inch apart on prepared cookie sheet.
Bake 12 to 15 minutes until bread is lightly golden and bacon is crisp. Serve hot or warm.
Serves 12, two per serving:
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