Bacon Rosemary Stuffed Mushrooms Recipes

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BACON-STUFFED MUSHROOMS



Bacon-Stuffed Mushrooms image

I first tried these bubbly treats at my sister-in-law's house. The tender mushroom caps and creamy filling were so fabulous that I had to get the recipe. It's hard to believe how simple, fast and easy they are. -Angela Coffman, Kansas City, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 2 dozen.

Number Of Ingredients 5

1 package (8 ounces) cream cheese, softened
1/4 teaspoon garlic powder
8 bacon strips, cooked and crumbled
1 tablespoon chopped green onion
1 pound whole fresh mushrooms, stems removed

Steps:

  • Preheat broiler. Mix cream cheese and garlic powder. Stir in bacon and green onion., Place mushrooms in an ungreased 15x10x1-in. pan, stem side up. Fill with cream cheese mixture. Broil 4-6 in. from heat until heated through, 4-6 minutes.

Nutrition Facts : Calories 51 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 79mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

BACON CORNBREAD STUFFED MUSHROOMS



Bacon Cornbread Stuffed Mushrooms image

Provided by Sandra Lee

Categories     appetizer

Time 45m

Yield 36 mushrooms

Number Of Ingredients 7

2 (10-ounce) packages baby portobello mushrooms
4 slices bacon
1/2 medium onion, chopped
2 teaspoons finely chopped rosemary leaves
Salt and freshly ground black pepper
1/3 cup cream cheese, at room temperature
Leftover corn muffin tops from Chili Topped Cornbread Bites recipe, crumbled

Steps:

  • Preheat oven to 350 degrees F.
  • Remove the stems from the mushroom caps and reserve the stems for the (Round 2 Bacon Mushroom Quiche).
  • In a skillet, over medium heat, add the bacon and cook until crisp. Remove from the pan and set aside on a brown paper bag or paper towels to drain.
  • In the same skillet, add the onions and saute until translucent. Stir in the rosemary, and salt and pepper, to taste, and cook for 2 minutes.
  • In a small bowl combine the cream cheese with the leftover crumbled corn muffin tops. Stir in the sauteed onion. Finely chop the reserved cooked bacon and stir into cornbread mixture. If the mixture is too dry add a few tablespoons of warm water. Spoon the filling mixture into each mushroom cap. Arrange on a baking sheet and bake until golden brown and crisp on top, about 15 to 20 minutes. Transfer to a serving platter and serve.

BACON AND CREAM CHEESE STUFFED MUSHROOMS



Bacon and Cream Cheese Stuffed Mushrooms image

Make and share this Bacon and Cream Cheese Stuffed Mushrooms recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 35m

Yield 25 mushrooms

Number Of Ingredients 5

8 ounces cream cheese, softened
4 -6 slices bacon, fried and crumbled, reserve fat
1 small onion, finely chopped
20 -25 large mushrooms, stems removed
8 mushroom stems, finely chopped

Steps:

  • Preheat oven to 350°F.
  • Saute onion and mushroom stems in bacon fat until tender.
  • Drain off excess fat.
  • Mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable.
  • Stuff each mushroom and bake for 10-15 minutes.
  • Finish under the broiler just until tops are golden.

GARLIC AND ROSEMARY STUFFED MUSHROOMS



Garlic and Rosemary Stuffed Mushrooms image

Categories     Garlic     Herb     Mushroom     Bake     Vegetarian     Kid-Friendly     Rosemary     Winter     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 9

1 whole medium head garlic
3 tablespoons plus 1 teaspoon olive oil
16 2-inch-diameter mushrooms
1 teaspoon butter
3/4 cup fine fresh sourdough breadcrumbs
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped fresh rosemary
Nonstick vegetable oil spray
Fresh rosemary sprigs (optional)

Steps:

  • Preheat oven to 400°F. Peel outer papery skin from garlic head. Cut off top 1/3 inch to expose garlic cloves. Place garlic head, cut side up, in small ramekin. Drizzle 1 1/2 tablespoons oil over. Wrap ramekin in double thickness of foil. Place in oven; roast garlic 30 minutes. Open top of foil, exposing garlic. Continue to roast garlic until golden, about 20 minutes. Remove from oven; cool.
  • Cut out mushroom stems; chop stems finely. Melt butter with 1 teaspoon oil in heavy medium skillet over medium-high heat. Add chopped stems; sauté until beginning to release juices, about 3 minutes. Add breadcrumbs; stir until crumbs are toasted, about 5 minutes. Remove skillet from heat. Mix in parsley and chopped rosemary.
  • Separate roasted garlic into cloves and peel; reserve oil. Using fork, finely mash enough garlic in bowl to measure 1 1/2 tablespoons. Mix in reserved oil. Stir garlic mixture into chopped mushroom mixture. Season with salt and pepper.
  • Line large baking sheet with foil. Spray with oil spray. Brush mushroom caps with 1 1/2 tablespoons oil. Place rounded side down on prepared sheet. Lightly salt mushrooms. Spoon filling into mushrooms, mounding in center.(Can be made 1 day ahead. Cover; chill.)
  • Preheat oven to 375°F. Bake mushrooms uncovered until tender, about 20 minutes. Arrange on platter. Garnish with rosemary sprigs, if desired.

CANADIAN BACON-STUFFED MUSHROOMS



Canadian Bacon-Stuffed Mushrooms image

"I served this to company during the holidays and their response was great," writes Joan Airey of Rivers, Manitoba. "For extra color, I sometimes sprinkle the mushrooms with fresh parsley after they're baked."

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 30-35 appetizers.

Number Of Ingredients 10

30 to 35 large fresh mushrooms
1/4 pound Canadian bacon, diced
1/3 cup chopped sweet red pepper
1/4 cup chopped red onion
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
1 teaspoon minced garlic
1/2 cup crumbled goat cheese or feta cheese
1/2 cup shredded cheddar cheese

Steps:

  • Remove stems from mushrooms and finely chop; set caps aside. In a large skillet, saute the mushrooms, bacon, red pepper, onion, salt and pepper in oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Remove from the heat. Stir in cheeses. Fill each mushroom cap with about 1 tablespoon of filling. , Place on foil-lined baking sheets. Bake at 400° for 16-20 minutes or until mushrooms are tender.

Nutrition Facts : Calories 34 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 93mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

BACON ROSEMARY STUFFED MUSHROOMS



Bacon Rosemary Stuffed Mushrooms image

Delectable stuffed mushrooms are a sure crowd pleaser, especially when stuffed with rosemary, bacon, and cheese!

Provided by Natasha Titanov

Categories     Stuffed Mushrooms

Time 45m

Yield 6

Number Of Ingredients 6

2 tablespoons butter
1 onion, chopped
1 (8 ounce) package mushrooms, stems removed and chopped and caps reserved
4 slices bacon, chopped
1 ¼ cups shredded Edam cheese
2 sprigs fresh rosemary, chopped

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt butter in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add chopped mushroom stems and cook until soft, 5 to 7 minutes.
  • Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Drain bacon pieces on paper towels and add to mushroom mixture. Stir in Edam cheese and rosemary and mix to combine. Fill mushroom caps with mixture and place on a baking sheet.
  • Bake in the preheated oven until filling is lightly browned and cheese is melted, 15 to 20 minutes.

Nutrition Facts : Calories 174.3 calories, Carbohydrate 5.2 g, Cholesterol 37.8 mg, Fat 13.1 g, Fiber 1 g, Protein 9.7 g, SaturatedFat 7.4 g, Sodium 397.3 mg, Sugar 2.2 g

BACON STUFFED MUSHROOMS



Bacon Stuffed Mushrooms image

The melted cheese and bacon make these irresistible! These mushrooms are simple and delicious! Add some of your diced favorites! Omit bacon for vegetarian version.

Provided by auntfanny

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 50m

Yield 6

Number Of Ingredients 13

4 slices bacon
2 (12 ounce) packages fresh white mushrooms
3 tablespoons butter, melted
6 pitted black olives, finely chopped
¼ cup finely chopped green onion
1 teaspoon oil-packed minced garlic
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch cayenne pepper
1 tablespoon all-purpose flour
¼ cup milk
4 slices Swiss-flavored American cheese, chopped
3 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels, reserving bacon drippings in the skillet. Crumble bacon when cooled.
  • Remove stems from mushrooms and set stems aside. Place mushrooms, hollow sides up, on a baking sheet; brush the insides with melted butter.
  • Chop mushroom stems; cook and stir chopped stems, black olives, green onion, and crumbled bacon in the bacon drippings over medium heat until mushroom stems release their liquid, about 5 minutes. Add garlic, salt, black pepper, and cayenne pepper; stir to coat.
  • Tilt the skillet slightly; move vegetable-bacon mixture to one side, allowing the bacon drippings to pool to the other side. Whisk flour into bacon drippings until smooth and paste-like; slowly stir in milk until gravy is smooth. Mix vegetable-bacon mixture into the gravy. Add American cheese and Parmesan cheese; cook and stir until cheeses melt, about 5 minutes. Spoon filling into mushroom caps.
  • Bake in the preheated oven until mushrooms are tender and filling is lightly browned, about 20 minutes. Remove mushrooms from baking sheet and cool on platter for 2 minutes before serving.

Nutrition Facts : Calories 258.1 calories, Carbohydrate 7.1 g, Cholesterol 47.7 mg, Fat 22.1 g, Fiber 1.5 g, Protein 11.4 g, SaturatedFat 11.1 g, Sodium 769.8 mg, Sugar 2.5 g

BACON CREAM CHEESE STUFFED MUSHROOMS



Bacon Cream Cheese Stuffed Mushrooms image

This appetizer is so simple and delicious! People will think you slaved over them, but really they can be put together in a very short amount of time. You might want to make extra because they get snatched up fast!

Provided by Dine Dish

Categories     Lunch/Snacks

Time 13m

Yield 2 dozen

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
1/2 cup bacon bits
1 tablespoon chopped green onion
1/4 teaspoon garlic powder
1 lb whole fresh mushrooms, stems removed

Steps:

  • In a small mixing bowl, beat cream cheese until smooth.
  • Stir in the bacon, onion and garlic powder.
  • Spoon into mushroom caps.
  • Place on an ungreased broiler pan.
  • Broil 4-6 inches from the heat for 4-6 minutes or until heated through.
  • Serve warm.

Nutrition Facts : Calories 551.7, Fat 48.2, SaturatedFat 24.9, Cholesterol 147.5, Sodium 850.3, Carbohydrate 12.8, Fiber 2.4, Sugar 8.2, Protein 21.5

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