Friday, November 29, 2013

Bacon & Cream Cheese Stuffed Mushrooms

What is there not to love about a recipe that has cheese and bacon in it? This is one of my absolute favorite appetizers to make and are always a hit when we bring them to parties.

So this is what you need:

8 oz bacon
1/2 cup finely minced sweet onion (or regular onions works too)
1 clove garlic, minced
16 oz white button mushrooms
4 oz cream cheese
1/4 cup grated parmesan cheese
salt and pepper to taste

This is what you do:

Preheat the oven to 350F degrees. Using scissors or a sharp knife, cut the raw bacon into small pieces. In a large saute pan, over medium heat, cook the bacon until it's nice and crispy.

While the bacon is cooking, remove the mushroom stems from caps and chop the stems into small pieces.When the bacon is done, remove from the pan and set aside; reserve 2 tablespoons of bacon grease and pour the rest from the pan.

Saute onions until they're soft (about 5 minutes), scraping up any brown bits on the bottom of the pan. Add the chopped mushrooms stems and garlic and cook a few minutes longer. Reduce the heat to low.

Then add cream cheese and Parmesan cheese and stir until the cheeses are melted. Add the reserved chopped bacon and season to taste with salt and pepper.

 Remove the mixture from the heat and stuff each mushroom cap generously with mixture (we almost always have left overs, yum!)

Bake at 350F for about 20 minutes or until the mushrooms are soft and the filling is nice and hot.

This isn't a picture I took...I was so hungry I forgot to. But this is what  they should look like.

This recipe is definitely not for those wanting to lose weight. It's nearly impossible to portion. Indulge!

*For the record I did not create this recipe. But I wish I had!

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