This recipe is one of those recipes that when you place a serving tray at the table this minute, it will be gone with just the blink of an eye. These bacon and cream cheese stuffed mushrooms are totally addicting! Everyone will want to get their hands of them. Our friend over at Southern Bite has this to say about this recipe:
“They’re super easy to make and don’t take much time to make like some other stuffed mushroom recipes. I’ve been making them for years but just recently realized I’d never shared them with y’all! Let me show you how easy and delicious these can be…”
This is actually the reason why I fell in love with this recipe as soon as I discovered it. A lot of stuffed recipes take a lot of your time and effort. Appetizers and finger food shouldn’t take that long to make because there are still the other main dishes to cook. So this is perfect for me!
6 slices Hormel bacon
1 pound Green Giant button mushrooms
4 ounces Philadelphia cream cheese, softened
½ teaspoon McCormick garlic powder
½ teaspoon McCormick onion powder
½ cup grated Sargento Parmesan cheese
Preheat the oven to 350°. Lightly grease a jelly-roll pan.
In a large skillet cook the bacon over medium heat until crispy. While the bacon cooks, use a clean dish towel to wipe the mushrooms clean. Remove the stems and coarsely chop them. Place the caps on the baking sheet.
Once the bacon is crispy, drain it on paper towels and then crumble it. Pour away all but 2 tablespoons of the remaining bacon grease.
Return the skillet with the remaining bacon grease to the heat. Add the chopped mushroom stems and cook until they are tender. Pour the cooked mushroom stems into a large bowl, and add the crumbled bacon, cream cheese, garlic powder, onion powder, and Parmesan cheese. Stir gently to combine. Spoon about 1 tablespoon of the filling into each of the mushroom caps. Bake 18 to 20 minutes or until the filling is heated through.
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Quick Tip: You can sprinkle extra cheese on top, if you like.
Thanks again to Southern Bite for this amazing recipe.