Cheesy Bacon Stuffed Mushrooms

#TipTuesday

Cheesy Bacon Stuffed Mushrooms

Looking for an easy appetizer that will have your guests thinking you had it catered?  Look no further than cheesy stuffed mushrooms.  These “parties in your mouth” are simple to prepare and will thrill your tastebuds.  Plus, for those guests who do not care for mushrooms, no worries.  This recipe yields enough “stuffing” to provide you an excellent dip to serve alongside the stuffed mushrooms.  You can serve the dip with a cracker or chip of your choice.  Bacon and cheese go with anything ; )

You will need:

2 containers of whole white mushrooms

1 block of cream cheese

8-10 oz. shredded parmesan cheese

3/4 to 1 cup of finely chopped white onion

6-8 strips of bacon (unfortunately, you cannot use bacon bits found on the salad dressing aisle.  You must freshly make your bacon because the grease will be used later in the recipe)

Large casserole dish

Large mixing bowl

Dish Deets:

Prep Time: 20-25 minutes

Cook Time: 22-25 minutes

Directions:

(1) Preheat oven to 350.

(2) Use a damp paper towel to wipe off mushrooms.  (To ensure cleanliness, I rinse mine in water but trending chefs of the day say that wiping with a damp paper towel is the preferred method…)

(3) Snap out the stems of the mushrooms and place in a bowl.  The stems will be used for a step later on.  Set the bowl of stems aside.

(4) Spray your casserole dish with a minimum amount of cooking spray

(5) Turn the mushrooms upside down and line the casserole dish placing them at least an inch apart from one another.

 (6) Cook mushrooms in the oven for 12-15 minutes until the mushrooms are browned and have collected a brown liquid inside.  Dispose of the brown liquid inside of each mushroom and allow mushrooms to cool.  Set aside.

(7) Locate the bowl of mushroom stems.  Finely dice enough mushroom stems to equal 3/4 a cup.  Set aside.

(8) Cook bacon.  Allow to cool and then crumble.  Do not dispose of grease!

(9) You will need a minimal amount of bacon grease for this step.  There should only be enough to lightly coat the pan.  Not a puddle of grease.  Use your judgment but it is probably safer to dispose of most of the grease in the pan and leave only a minimal amount.  Pour in your mushroom stems and onion.  Cook until the stems are lightly browned and the onions are translucent.

(10) Make sure your cream cheese is softened.  I usually leave my cream cheese out of the fridge for about 10 minutes prior to using it in recipes.  But, a few seconds in the microwave should do the trick as well.  In your mixing bowl, combine the following ingredients: (a) block of softened cream cheese, (b) bacon bits, (c) the cooked mixture of mushroom stems and onions, and (d) 3/4 the container of shredded parmesan cheese (or 6-8 ounces depending on the container you purchase).

* Make sure all ingredients are folded together well and blended evenly.

NOTE: This mixture will yield more than necessary to stuff your mushrooms.  Feel free to use the remaining mixture as a dip for guests who may not be “mushroom fans.”  Bless their hearts…  ; )

(11) Stuff the mushrooms with your mixture and add the remaining parmesan cheese on top.

(12) Cook in the oven at 350 for 10 minutes or until cheese on top is melted.

These mushrooms are delicious as accompaniments to Italian themed dinners OR as “poppers” for small gatherings and even tailgates!

Serve and enjoy!

What are some of your favorite appetizers?