As you may know, I love appetizers. This one is super easy and very yummy.
Bacon and Cheese Stuffed Mushrooms
- 8 oz bacon *I was in a rush, a bag of bacon bits worked pretty darn good!
- 1/2 cup finely minced sweet onion *I omitted this because I don’t like onions
- 1 clove garlic, minced
- 16 oz white button mushrooms
- 4 oz cream cheese
- 1/4 cup grated parmesan cheese
- salt and pepper
Preheat oven to 350F degrees. Using scissors or a sharp knife, cut raw bacon into small pieces. In a large sautee pan, over medium heat, cook bacon until nice and crispy. While bacon is cooking, remove mushroom stems from caps and chop stems into small pieces. When bacon is done, remove from pan and set aside; reserve 2 tablespoons of bacon grease and pour the rest from pan. Sautee onion until soft about 5 minutes, scraping up any brown bits on bottom of pan. Add chopped mushrooms stems and garlic and cook a few minutes longer. Reduce heat to low. Add cream cheese and parmesan cheese and stir until cheeses are melted. Add reserved chopped bacon and season to taste with salt and pepper. (Mixture can be made, cooled, and stored, covered, in the fridge for up to two days.) Remove mixture from heat and stuff each mushroom cap generously with mixture. Bake at 350F for about 20 minutes or until mushrooms are soft and filling is nice and hot.
The EASY Mushroom
This is another way to make no-fuss appetizers that people will think are more impressive than they are.
Stuff white button mushrooms with goat cheese. Brush tops with butter. Bake at 350 for 20 minutes.
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