Always a hit as an appetizer and should there ever be any extras, we’ve got a great way to use the leftovers!
Creamy Stuffed Mushrooms
Equipment
- Medium skillet
- Baking sheet lined with parchment or Silpat
Ingredients
- 12 Baby Bella Portabella mushrooms
- 2 strips of bacon can use turkey bacon, or omit for vegetarian
- 1 tablespoon olive oil
- 2 small cloves garlic finely minced or grate with micro planer (approximately 1 tablespoon)
- 8 ounces cream cheese 1 cup, softened
- 1/4 cup Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon Worcestershire sauce
Instructions
- Preheat oven to 400. Line baking sheet with parchment paper or Silpat
- Trim the end of stems from mushrooms. Carefully break remaining stem out from cap. Clean mushrooms with damp paper towel and set on prepared baking pan. Finely chop mushroom stems and set aside.
- Sauté bacon in skillet until crisp. Remove to paper towel to cool. Reserve 1 TBS of bacon grease or if using turkey bacon or vegetarian and no grease, add 1 TBS of olive oil to skillet.
- Heat oil in skillet over medium heat. Add chopped mushrooms and garlic. Fry until moisture has disappeared, watching so as not to burn garlic. Turn off heat. Chop cooled bacon.
- Sprinkle mushrooms mixture with black pepper, onion powder, cayenne and Worcestershire sauce. Stir in bacon, parmesan cheese and cream cheese. Mix until well combined.
- Using a small teaspoon, fill each mushroom cap with a generous amount of stuffing.
- Bake for 10-15 minutes or until the mushrooms are piping hot and liquid starts to form under the caps.
Notes
These can easily be made ahead and refrigerated.
Leftovers? You can only fill the mushroom SO full, so sometimes there is extra filling. I love to put this in my eggs for breakfast. Add more sliced mushrooms, red onions and spinach for a delicious and hearty egg frittata.