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Mouth-Watering Stuffed Mushrooms

Reviewed: Jul. 2, 2012
I am not sure I have ever made anything that tasted this good before. I doubled the recipe and instead of cooking the garlic and mushroom stems in oil I diced up 4 slices of bacon into tiny pieces and cooked that with the garlic and the diced mushroom stems. For my version I used fat free cream cheese and reduced fat parmesean and turkey bacon. My husband who eats little to no carbs said they were like the best thing he has ever eaten.
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