Stuffed Mushrooms
fromnatashaskitchen.comnatashaskitchen.com/stuffed-mushrooms-recipe
This cream cheese and bacon stuffed mushrooms recipe is the perfect appetizer or side for your next potluck or party. It’s perfect for a casual dinner or a holiday menu. This recipe comes from our new Cookbook! The decadent filling is stuffed into bite-sized cremini mushroom caps, making the dish easy to serve and eat while mingling. It’s a tried and true recipe that is sure to disappear quickly, so we recommend making a double batch!
Ingredients
Instructions
Prep the mushrooms by cleaning them with a damp paper towel (See Note 1). Pinch the stems to remove them. Preheat the oven to 400°F. Lightly coat a rimmed baking sheet with oil and set aside.
In a large skillet over medium heat, cook the bacon for about 3 minutes per side, until crisp and browned. Transfer the bacon to a paper towel-lined plate to cool. Chop into small bits and set aside.
In a medium bowl, combine the filling: cream cheese, Parmesan, garlic, parsley, salt, and pepper. Use a fork to mix and mash the ingredients together, then add half of the bacon bits. Continue stirring until incorporated. Divide the filling evenly between the mushrooms (use a small cookie scoop or about 2 teaspoons of stuffing per mushroom). Sprinkle the remaining bacon bits over the top.
Arrange the mushrooms evenly spaced on the prepared baking sheet, and bake for 15 minutes, until the mushrooms are softened and the tops have started to brown in spots (See Note 2.) Transfer the mushrooms to a serving platter, sprinkle with more parsley, and serve.
Nutrition
- Calories
- 53 kcal
- Carbohydrate Content
- 1 g
- Protein Content
- 2 g
- Fat Content
- 4 g
- Saturated Fat Content
- 2 g
- Trans Fat Content
- 0.01 g
- Cholesterol Content
- 10 mg
- Sodium Content
- 110 mg
- Fiber Content
- 0.1 g
- Sugar Content
- 1 g
- Unsaturated Fat Content
- 2.4 g
- Serving Size
- 1 serving
