• Bacon & Cream Cheese Stuffed Mushrooms! Posted on October 27, 2013

    Tagged as: Cheese Cooking grease Salt Seasoning sweet

    Bacon & Cream Cheese Stuffed Mushrooms! Here is a great appetizer to make for tonight's World Series game. These little beauties are my most requested appetizer. I don’t really mind though because these one bite appetizers are absolutely delicious. They are stuffed with cream cheese and Bacon, after all. A match made in mushroom heaven if there ever was one. I like to use button mushrooms on the smaller side. For starters, smaller mushrooms are easier to eat and I think the whole point of “finger food” is eat it with your fingers …EASILY. Plus, mushrooms, by nature, have a lot of liquid. Hence a larger mushroom= more liquid. They are messy to eat and can be kind of blah. So while larger mushrooms have a time and a place, it is not for stuffing! These are perfect for entertaining because they can be made ahead and we LOVE things that can be made ahead! Ingredients Bacon 1/2 cup finely minced sweet onion 1 clove garlic, minced 16 oz. white button mushrooms 4 oz. cream cheese 1/4 cup grated parmesan cheese salt and pepper Instructions Preheat oven to 350F degrees. Using scissors or a sharp knife, cut raw Bacon into small pieces. In a large sauté 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. Sauté 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. thanks to: http://www.mountainmamacooks.com/2011/02/bacon-and-cream-cheese-stuffed-mushrooms/

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