Tuesday, March 1, 2016

Stuffed Mushrooms

They're easy to make and great for parties.  My family loves them as a tiny appetizer with dinner. These mushroom caps are stuffed with creamy yet crunchy mixture and baked until golden brown and hot.  I've seen other recipes without bacon and all I can wonder is...why?

Do make more than you think as these will go fast.  If your family is like my family as soon as they come out of the oven they are grabbing at them and blowing on them so they can eat one (or two!)  There will be some disappear before you are ready to present them.  

Here a tip:  You can have them stuffed and ready to bake ahead of the time you need to cook them.  Having the mess earlier in the day means less rushing around before your party or supper. 

Stuffed Mushrooms                                                                                  Printable Recipe

1 pound whole mushrooms (white or baby bellas (portabellos) are fine)
1/2 cup cooked bacon
1 teaspoon minced garlic (optional)
1/2 cup bread crumbs (gluten free works well too)
dash of dried oregano
dash of dried parsley
dash of dried basil
dash of salt
1/2 cup cream cheese, softened (1/2 of an 8 ounce block)
2 tablespoons Parmesan cheese

Preheat oven to 350 degrees. 

Clean mushrooms, remove stems from mushrooms, chop stems and set aside. Arrange mushrooms, bottoms up in a baking dish.

Drizzle a little olive oil in a medium saucepan over medium heat.  Cook chopped mushroom stems until soft.  Add bacon, garlic and bread crumbs. Slowly cook and stir until bread crumbs start to brown. Remove from heat and allow to cool a little.

Mix cream cheese and Parmesan cheese into mushroom stem mixture.
Stuff into mushroom caps. I use a tiny cookie scoop or you can use your fingers. Press into mushroom caps but don't press too hard or you will break the cap. 
Bake for 20-25 minutes or until stuffing is lightly browned. Serve right away.

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