Bacon and Cheese Stuffed Mushrooms
Be prepared to double or triple this recipe if you are serving a crowd, as they are addicting and go pretty fast. I like to bring it to many parties, as it is always a big hit !
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
picnics
bake
appetizers
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1 small onion finely chopped
- 8 oz. cream cheese softened
- 6 strips of bacon fried and crumbled; reserve fat
- 20-25 large mushrooms stems removed
- 8 mushroom stems finely chopped
- Carbohydrate 6.96546 g
- Cholesterol 48.9133333333333 mg
- Fat 16.09222 g
- Fiber 1.3166666785876 g
- Protein 8.46712333333333 g
- Saturated Fat 8.258151 g
- Serving Size 1 1 Serving (179g)
- Sodium 282.196333333333 mg
- Sugar 5.6487933214124 g
- Trans Fat 2.34621466666666 g
- Calories 198 calories
Preheat oven to 350 deg F. Saut? onion and mushroom stems in bacon fat until tender. Drain off excess fat. Mix crumbled bacon, onion, and stems w/ softened cream cheese until the mixture is workable. Doctor it up with cavender's greek seasoning, lemon pepper, and garlic salt to taste. Stuff each mushroom and place in 9 x 13 pyrex. Pour melted butter between each mushroom before baking. Bake for 10-20 minutes. Finish under the broiler (low) for about 2 minutes, just until the tops are golden.
