Bacon & Cream Cheese Creole Super Stuffed Mushrooms |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I never thought there was anything special about my original recipe, but I kept getting raves from family and friends whenever I would make them. I'd never even written down the recipe until recently, when my neighbor wanted to make them. I hope you like them, too :-) Ingredients:
3 ounces cream cheese |
4 -6 slices bacon |
2 tablespoons finely chopped green peppers |
2 tablespoons finely chopped onions |
2 tablespoons finely chopped celery |
1 large garlic clove, pressed |
2 tablespoons finely shredded cheddar cheese (optional) |
2 tablespoons finely sliced green onion tops |
tony chacherie's creole seasoning, to taste |
12 large mushroom caps, stems removed |
Directions:
1. Place cream cheese in mixing bowl and cover. Bring to room temperature.
2. In the meantime, fry bacon just until crisp and drain. Remove all but 1 TB of bacon drippings from pan. In 1 TB bacon drippings, add celery, onion and bell pepper and saute until tender. Add garlic and saute a few minutes more, until garlic is tender.
3. Chop bacon in food processor, or with sharp knife until the bacon is in bits .
4. Add veggies and bacon to cream cheese, and mix well. Add finely shredded cheddar if desired, and season to taste with creole seasoning.
5. Place cleaned mushrooms, stems removed, in same pan used for bacon and veggies. Adding a tablespoon of butter or olive oil in pan might be helpful at this stage. Place them cap side up, and saute on medium to low heat. When tender, flip over to cook the tops. When soft and tender, remove carefully from pan. You want to keep as much of the liquid inside (where the stem was) as possible. Place on serving plate, and top with stuffing. Garnish with chopped green onion.
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