Cream Cheese and Bacon Stuffed Mushrooms |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is by far my most requested recipe. It has turned many non-mushroom lovers into converts. They will start by just trying the filling and eventually try one with the mushroom. I usually peel my mushrooms, instead of washing them. (I know you lose some of the vitamins), This way they can be prepared up to the baking point a day ahead. Ingredients:
1 lb bacon |
1 (8 ounce) package cream cheese, softened |
1 tablespoon minced onion |
1 teaspoon worcestershire sauce (optional) |
1 lb fresh white mushroom |
Directions:
1. Dice bacon and fry until very crisp. Drain on paper towel.
2. Mix onion and Worcestershire sauce with softened cream cheese.
3. Add bacon; mix well.
4. Clean and remove stems from mushrooms.
5. Fill mushroom caps with cream cheese mixture.
6. Mushrooms can be refrigerated at this point, if made in advance.
7. Bake in preheated oven, 375°F for 13 to 15 minutes, or until tops are lightly golden.
8. Watch carefully the last few minutes.
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