January 16, 2013

Stuffed Mushrooms


I know that mushrooms are one of those things that people either love or hate…I however LOVE THEM!  It is a bit peculiar since I am a huge texture eater, but there’s something about mushrooms that make them one of my favorites.




I found this recipe on, of course, Pinterest and tweaked it just a little by using bacon bits instead of strips of bacon and topping with crunchy panko (original recipe found here).

These stuffed nuggets of yumminess would be great just as an appetizer, but were phenomenal as a side dish with our grilled skirt steak and roasted green beans.  I will admit, we felt a little gourmet last night with our meal, but as always, IT WAS SO EASY!  I love fake outs.


Here’s how:

Bacon and Cream Cheese Stuffed Mushrooms

Print this recipe!


  • 1/3 C bacon bits
  • 1/2 cup finely minced sweet onion
  • 1 clove garlic, minced
  • 16 oz white button mushrooms
  • 4 oz reduced fat cream cheese
  • 1/4 cup grated parmesan cheese
  • salt and pepper

Optional topping:

  • 1/2 C panko
  • 1 T garlic salt
  • olive oil



Preheat oven to 350F degrees.

In a large sauté pan, over medium heat, cook onions until soft and slightly caramelized. While onions are cooking, remove mushroom stems from caps and chop stems into small pieces.




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 bacon bits 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.

For a bit more crunch, mix 1/2 C panko with 1 T garlic salt and a dousing of olive oil and top mushrooms.  Broil for 2 minutes to crisp topping.




Tip:  any cheese will work, I didn’t have parmesan, so I substituted with Colby jack and it was delicious!





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