Stuffed Mushrooms #2


Yield: 16


1 (8) Oz. Can Pineapple Chunks

1/4 Cup Finely Chopped Onion

16 (2 Inch) Mushrooms

1/8 Tsp Garlic Salt

1 Tbsp Corn Oil

1/2 Cup Fine Dry Bread Crumbs

1 Whole Chicken Breast Skinned Boned & Finely Chopped

16 Slices Bacon, Halved Lengthwise

Sweet & Sour Sauce (See Recipe)


Drain pineapple. Remove stems from mushrooms; finely chop stems. In skillet heat corn oil over medium-high heat. Add mushroom stems, chicken, onion and garlic salt. Stirring frequently, cook 3 to 4 minutes or until chicken turns white. Stir in bread crumbs. Spoon into mushroom caps. Wrap 1/2 bacon slice around mushroom and over filling. Fasten with wooden tooth pick. Place one (1) chunk pineapple on each mushroom. Broil six (6) inches from heat for 5 to 7 minutes or until bacon is crisp. Serve with sweet & sour sauce.