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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
36 large whole fresh mushrooms
1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 1/2 Tbsp. minced fresh garlic
2 8-oz. pkg.’s cream cheese, softened
1/2 c. grated Parmesan cheese
1/3 c. dry seasoned breadcrumbs
8 bacon slices, cooked crisp & crumbled
1/2 tsp. freshly ground black pepper
1/2 tsp. onion powder
1/4 tsp. cayenne pepper
4 Tbsp. unsalted butter, melted
Additional 1/3 c. dry seasoned breadcrumbs or more to taste
Preheat your oven to 350 degrees. Coat a 9×13-inch baking dish with cooking oil spray.
Clean mushrooms with a damp paper towel. Carefully break off stems and finely chop them discarding tough ends of stems.
In a larger frying pan over medium heat, melt the olive oil & 1 tablespoon of butter together. In it, saute the finely chopped mushroom stems & minced garlic for 3-4 minutes or until the moisture from the mushroom stems disappears. Remove from heat and set aside to cool.
Make the filling. In a mixing bowl, combine items 5-11 until well blended. Fold in the cooled garlic-mushroom stem mixture. Dip mushroom caps in the melted butter and place on your prepared baking dish. Fill mushrooms caps with filling. Sprinkle tops with additional breadcrumbs. Bake for 20-25 minutes or until lightly golden and liquid starts to form under caps. Serve warm. Makes 36
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BAKED STUFFED MUSHROOMS WITH CREAM CHEESE & BACON
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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
36 large whole fresh mushrooms
1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 1/2 Tbsp. minced fresh garlic
2 8-oz. pkg.’s cream cheese, softened
1/2 c. grated Parmesan cheese
1/3 c. dry seasoned breadcrumbs
8 bacon slices, cooked crisp & crumbled
1/2 tsp. freshly ground black pepper
1/2 tsp. onion powder
1/4 tsp. cayenne pepper
4 Tbsp. unsalted butter, melted
Additional 1/3 c. dry seasoned breadcrumbs or more to taste
Preheat your oven to 350 degrees. Coat a 9×13-inch baking dish with cooking oil spray.
Clean mushrooms with a damp paper towel. Carefully break off stems and finely chop them discarding tough ends of stems.
In a larger frying pan over medium heat, melt the olive oil & 1 tablespoon of butter together. In it, saute the finely chopped mushroom stems & minced garlic for 3-4 minutes or until the moisture from the mushroom stems disappears. Remove from heat and set aside to cool.
Make the filling. In a mixing bowl, combine items 5-11 until well blended. Fold in the cooled garlic-mushroom stem mixture. Dip mushroom caps in the melted butter and place on your prepared baking dish. Fill mushrooms caps with filling. Sprinkle tops with additional breadcrumbs. Bake for 20-25 minutes or until lightly golden and liquid starts to form under caps. Serve warm. Makes 36
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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