Bacon Stuffed Mushrooms

Bacon Stuffed Mushrooms are here! If you have craving for stuffed mushrooms, you should never miss these for meal. They’re a great choice to get your meal started in the right direction. Those who want them to serve as a appealing side dish, feel free to give them a go too. I’ve tried both with my family and they worked. My kids are then a big fan of stuffed mushrooms. Yummy!

Baby Bella whole mushrooms are stuffed with a creamy mixture of crispy bacon, garlic, chopped mushroom stems, cream cheese, bacon, parmesan cheese, black pepper, onion powder, and cayenne pepper. They are then sprinkled with grated parmesan cheese on top, and baked until cheese is melted and top turns brown. Coming out cheesy, tasty and flavorful, they get my family hooked!

I was recommended these bacon stuffed mushrooms by my sister. She is a real homemade food lover and mushroom fan. She’s tried different meals with mushrooms. And these bacon stuffed mushrooms become a worth-recommending dish. A lot of her friends and I was introduced this dish and loved it since then. And you, ready to give it a try!

Bacon Stuffed Mushrooms

Recipe by Sandra MyersCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

18

servings

Prep time

20

minutes

Cooking time

20

minutes

Bacon Stuffed Mushrooms are here! If you have craving for stuffed mushrooms, you should never miss these for meal. They’re a great choice to get your meal started in the right direction. Those who want them to serve as a appealing side dish, feel free to give them a go too.

Ingredients

• 16 ounces Baby Bella Whole Mushrooms

• 1 cup bacon, cooked and crumbled

• 1/4 cup mozzarella cheese, shredded

• 8 ounces cream cheese, softened

• 1/4 cup freshly grated Parmesan cheese

• 1 tbsp. extra virgin olive oil

• 1 tbsp. minced garlic

• 1/4 tsp ground black pepper

• 1/4 tsp onion powder

• 1/4 tsp ground cayenne pepper

Directions

• Preheat oven to 350°F.
• Clean mushrooms with a damp paper towel. Break off stems. Chop stems extremely fine, discarding tough end of stems.
• Heat oil in a large skillet over medium heat. Add garlic and chopped stems. Fry until any moisture has disappeared, make sure not to burn garlic. Set aside to cool.
• Stir in cream cheese, bacon, parmesan cheese, black pepper, onion powder, and cayenne pepper. Mix to thoroughly combine.
• Stuff each mushroom cap with a generous amount of stuffing. Place stuffed mushroom caps on clean cast iron skillet.
• Sprinkle with shredded mozzarella cheese on top.
• Bake in preheated oven for 20 minutes, or until the mushrooms are piping hot and liquid starts to form under caps.
• Remove and serve immediately!