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Bacon Mushroom Caps


40 medium mushrooms

1/2 pound bacon, crisply cooked and crumbled

1 cup (4 ounces) shredded Monterey Jack cheese

1/2 cup butter, softened

1/2 cup finely crushed corn chips (I use Fritos)

2 cloves garlic, finely chopped

2 tablespoons finely chopped onion

1 tablespoon dry red wine


Remove stems from cleaned mushrooms; chop stems. Combine stems with remaining ingredients. Fill mushroom caps. Place an inch apart on baking sheets and broil 5 to 7 minutes until lightly browned and bubbly. Serve hot.