Welcome to StartCooking.com.

I'm Kathy Maister and I'm going to show you how to make stuffed mushrooms.

This recipe can be served as a delicious hors d'oeuvre or as a side dish.

At the end of this video there will be a list of the equipment and ingredients needed to make this recipe.

Start with one whole pound of bacon. Cut it up and fry it in the pan until it's nice and crispy.

Then drain it on a paper towel.

We need to clean 16 to 18 large white mushrooms.

You can use a wet paper towel to wipe off the mushrooms,

or you can quickly rinse them under running water.

Never soak the mushrooms.

They act like little sponges and get very waterlogged. Once washed, gently wrap them under running water. Never soak the mushrooms. They act like little

sponges and get very waterlogged. Once washed, gently wrap them in a kitchen towel to dry

them off. We don't need the stems for this recipe. You can pop them off with your fingers

or using a peering knife, just trim them off. Set the mushrooms in the baking dish. In a medium

bowl mix 8 ounces of softened cream cheese with 1 teaspoon of hot pepper sauce,

2 teaspoons of dried oregano, and 2 tablespoons of chopped green onion.

Now add the bacon and mix it all together.

Here's a trick to be sure you don't run out of filling before you fill the last mushroom.

Spread the filling out on a flat plate

and then divide the filling in half. You'll then know that each half should fill

eight mushrooms. Then do it again so you have four piles of filling for four

mushrooms each. Now you're ready. With a small teaspoon fill the mushrooms with

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