Recipe - Pecan Stuffed Mushrooms

20 x Mediumsized mushrooms
3 ounce Cream cheese, softened
2 tablespoon Cooked, crumbled bacon
1 One half tablespoon Chopped pecans
2 tablespoon Italian style bread crumbs
2 teaspoon Minced chives
1 tablespoon White wine
3 tablespoon Melted butter

Wash and dry mushrooms. Gently separate stems from mushroom caps. (Save
stems for use in another recipe.) Brush caps with melted butter. Fill each
cap with a mixture of cream cheese, bacon, pecans, bread crumbs, chives,
and wine. Broil stuffed mushrooms for 35 minutes. Serve hot. Stuffed
mushrooms may be assembled the day before the party, covered, and broiled
before serving. Source: "Teasers and Appeasers", an Hors d'Oeuvre cookbook.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini