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Mushroom Caps with Feta/Bacon




Source of Recipe


Jacob's, San Francisco, CA


Recipe Introduction


This is one of our most popular items at Jacobs created by one of our chefs, Sally Reaves. Serve Mushroom Caps with Feta/Bacon with a chilled glass of St. Lipsmeyer 1999 Chardonnay.



List of Ingredients




1 1/2 pound large mushroom caps and stems
12 onces of feta cheese
8 pieces of cooked and crumbled bacon
garlick salt
Worcestershire sauce
onions
onios juice


Recipe



Cook the bacon, then drain and crumble. Saute the onions and chopped mushroom stems in the bacon dripping.
Remove from heat, cool, and stir in the cheese and bacon.
Add the garlic salt, Worcesterhire sauce, and onion juice to taste.
Stuff in the mushroom cpas and bake at 350 degree until heated throught.
Serve immediately.