Description
Savory and crowd pleasing appetizer
Ingredients
Scale
- Large 16 oz. package whole mushrooms (White or Baby Bella)
- 1/2 package cream cheese, softened
- ½ red onion, finely chopped
- 6–7 slices of bacon, cooked and crumbled
- Olive oil
- Salt & pepper
- 1 TbsFreshly chopped parsley or 1 tsp dried parsley for color
Instructions
- Take the cream cheese out of the fridge 1 hour in advance so it’s easier to mix the ingredients.
- Preheat oven to 375°F.
- Chop the onion into a small dice.
- Sauté the onions in a medium-sized pan with olive oil until the onions are soft.
- While the onion is cooking, separately cook the bacon to the desired doneness. Lay slices on a paper towel-lined plate to cool.
- Pat the bacon dry with a paper towel, then chop it into small pieces.
- Prepare the mushrooms by removing the stems and brushing the outside with a mushroom brush. If you don’t have a mushroom brush, use a paper towel to brush off any unwanted earthly flavors (AKA dirt!)
- When the bacon and onion are prepared, mix the cream cheese, bacon, and red onion together in a bowl. Add salt, pepper, and parsley to taste.
- Using a spoon, stuff the mushrooms with the cream cheese mixture, and place them into an un-greased Pyrex baking dish. I pile the mixture over and above the mushroom top with a little extra but fill as desired.
- When all mushrooms are ready, put the dish in the oven. To check for doneness, look for the mushrooms to start releasing the liquidity of the mushrooms into the pan (brown juices in the bottom of the pan), usually about 20 -25 minutes. I like them a little browned on top. If they aren’t brown at the stage of the juices coming out of the mushrooms, you could broil for a quick minute just to get that finished look and taste.
Notes
- Use real bacon (not pre-purchased bits).
- Baby bella or white mushrooms will work, and if you can find a container with mushrooms of mostly uniform size, that is ideal. They will cook at the same rate which makes things easier.
- Depending on the size of the mushrooms, there may be cream cheese mixture left over after stuffing. Refrigerate or freeze for another round of stuffed mushrooms! If choosing to freeze, wrap them in an airtight plastic wrap and ziplock, mark with the date, and use within 2 months.
- Sauté those onions! Better flavor and texture overall.
- When cooking, make sure to wait for juices from mushroom to be visible in your pan and when there is a slight toasting on top of the cream cheese filling for best results.
- Substitutions worth trying: Italian sausage instead of bacon and mini sweet peppers halved instead of mushrooms.
- Prep Time: 20
- Cook Time: 25
- Category: appetizer
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 2 mushrooms
- Calories: 158
- Sugar: 1.3 g
- Fat: 15 g
- Carbohydrates: 2.3 g
- Protein: 3.9 g