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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.
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