Friday, January 4, 2013

Bacon and Cream Cheese Stuffed Mushrooms

I made these stuffed mushrooms for my son for our Christmas dinner.  He's the mushroom-lovingest kid I know.  I like that they use part of the stems as the stuffing, and also that you can make the filling ahead of time and save it for when you're ready.  

I found the recipe at a site called Mountain Mama Cooks.  

Here's the recipe for you.

8 oz 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
1. Preheat oven to 350F degrees. Using scissors or a sharp knife, cut raw bacon into small pieces. In
a large saute 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. Saute 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.

I've linked these mushrooms up to Weekend Potluck.  Go check it out, I've seen lots of yummy stuff there already.


  1. Yum, we love mushrooms too. I need to try adding cream cheese sometime.

    Happy New Year.