Bacon and Cream Cheese Stuffed Mushrooms
Ingredients
- 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.
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