Monday, April 1, 2013

Bacon and Cream Cheese Stuffed Mushrooms


What is it about Easter dinner that seems to be the calling of all things pork?  I feel like besides the basic ham that we always have I kept adding more pork dishes to the menu.  Whether it was the sausage dip that became a favorite years ago or these delicious stuffed mushrooms I just couldn't get enough evidently.

I saw these on Pinterest recently and the comment that accompanied the pin stated that this was a favorite requested by guests often so I thought it would be something my family would like as well.  Then as I looked at the list of ingredients I realized there was really nothing NOT to like!  Cheese, bacon, onions and garlic?  Seriously?  Delicious!

The pinner of this recipe did not lie or disappoint!  A friend of mine who joined us for Easter dinner said she had to separate herself from them as she had eaten 5 before she even knew what had happened!

Enjoy!

Bacon and Cream Cheese Stuffed Mushrooms
original recipe from Mountain Mama Cooks

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
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.
Here are some of the adorable puppies who stayed with me this weekend and kept me company in the kitchen while I cooked! Love Lucy and TJ!!
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