Doesn't bacon make everything better? These savory, tasty stuffed mushrooms are filled with a mixture of smoky bacon, cream cheese, and bread crumbs.
The cream cheese brings the mixture together, but the bacon is the star. Top the mushrooms off with a some shredded mozzarella or Parmesan cheese just before they're done baking. I used mozzarella cheese on the mushrooms pictured. And I used small porto
- 1 pound medium fresh mushrooms
- 4 strips of bacon, diced
- 1/2 cup minced onion, or use part green onion
- 2 tablespoons minced fresh green bell pepper
- 1 teaspoon salt, or to taste
- 1/8 teaspoon pepper, or to taste
- 3 ounces cream cheese, room temperature
- 1/2 cup fine dry bread crumbs, plain
- 1/4 cup hot water
- shredded cheese for topping, optional
Clean mushrooms, remove and chop stems; set aside.
Fry bacon in a heavy skillet. With a slotted spoon or spatula, remove the bacon to paper towels to drain. In the bacon drippings, saute the chopped onion, green pepper, and chopped mushroom stems until tender; drain. Add salt and pepper, to taste.
In a bowl combine the bacon mixture with the softened cream cheese. Press mixture firmly into the mushroom caps, mounding a bit.
Place bread crumbs in a small bowl. Turn the filled mushroom caps upside down and press gently in the bread crumbs to coat tops.
Place in a 13-by-9-by-2-inch baking pan. Add the 1/4 cup of hot water to pan and bake, uncovered, 20 to 25 minutes at 325 degrees.
If desired, top each mushroom with a small amount of shredded mozzarella, cheddar, or Parmesan cheese and return them to the oven just long enough to melt the cheese.
Makes about 1 1/2 to 2 dozen stuffed mushrooms, depending on the size.
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