Bacon Stuffed Mushrooms

Filled with bacon, bread crumbs, Parmesan and cream cheese, these bacon stuffed mushrooms are a simple, flavorful appetizer that is sure to “wow” your guests. You might also like these Reuben Egg Rolls!

Prep Time 20

Cook Time 20

Total Time 40

Servings 12

Baking Temp 350°F

Equipment

9x9-inch baking dish
Nonstick cooking spray
Medium skillet
Small bowl

Ingredients

8 ounces large mushrooms, stems removed and reserved
2 teaspoons olive oil, divided
1 teaspoon minced garlic
2 ounces cream cheese, softened
3 tablespoons dry Italian breadcrumbs, divided
2 tablespoons grated Parmesan cheese, divided
3 tablespoons bacon crumbles
1 teaspoon dried parsley

Instructions

For the Mushrooms

Preheat oven to 350°F. Spray 9x9-inch baking dish with nonstick cooking spray. Arrange mushroom caps, rounded sides-down in dish.
Finely chop reserved mushroom stems.
In a medium skillet, heat 1 teaspoon olive oil over medium-high heat. Add mushroom stems and garlic; cook 2 minutes.
Remove from heat and add cream cheese, 2 tablespoons breadcrumbs, 1 tablespoon Parmesan cheese, crumbled bacon, and parsley. Mix well.
Spoon mixture evenly into mushroom caps.
In a small bowl, combine remaining breadcrumbs, Parmesan cheese and oil. Sprinkle over mushrooms.
Bake 20 minutes, or until mushrooms are tender and stuffing is lightly browned.

Notes

Helpful Hints:

Instead of cooking your own bacon, try using packaged real bacon crumbles (usually found in the salad dressing aisle). Using a frosting bag with the tip cut off to create a large opening works well for filling mushroom caps with cream cheese mixture.

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