Bacon Velveeta Stuffed Mushrooms Recipes

CHEESE 'N BACON STUFFED MUSHROOM RECIPE

Steps:

• Heat oven to 350°F.
• Remove stems from mushrooms; discard or reserve for another use.
• Mix remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.
• Bake 18 to 20 min. or until heated through.

BACON-STUFFED MUSHROOMS

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.

BACON STUFFED MUSHROOMS

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.

BACON & VELVEETA® STUFFED MUSHROOMS

Steps:

• Heat broiler.
• Remove stems from mushrooms; discard or reserve for another use.
• Brush both sides of mushroom caps with dressing; fill with bacon and 2% Milk VELVEETA. Place on baking sheet.
• Broil, 6 inches from heat, 5 min. or until VELVEETA is melted.

SAVORY HERB-STUFFED MUSHROOMS

Steps:

• Preheat oven to 425 degrees F.
• Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.

EASY SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Hollow out each mushroom cap, reserving scrapings.
• Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet.
• Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes.
• Stuff each mushroom cap with sausage mixture and place on a baking sheet.
• Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.

MOUTH-WATERING STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
• Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
• When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
• Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

BACON AND CHEESE-STUFFED MUSHROOMS

Steps:

• Remove stems from the mushrooms.
• Saute shallots, onions and garlic in butter until tender (be careful not to burn the garlic).
• Add the thyme and cayenne.
• Stir in the bacon.
• Stir in the bread crumbs.
• Stir in the cream cheese until melted.
• Add the Swiss cheese and half of the parmesan cheese and mix thoroughly until melted (the mixture does kind of clump together but that is fine).
• With a small spoon, spoon mixture into large mushrooms caps.
• Place on baking sheet and bake at 350 degrees for approximately 20 minutes or until mushrooms are tender and the mixture starts to bubble.
• Sprinkle remaining parmesan cheese on top and bake for another 5 minutes until it is melted.
• The time to bake may vary depending on the size of your mushrooms, the type of pan you use and your oven so alter the cooking time to suit your situation.

BACON STUFFED MUSHROOMS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Remove stems from mushrooms. Chop stems finely and reserve. Place mushroom caps in a baking dish.
• In a large skillet, cook bacon over medium heat until crispy.
• Remove bacon from pan and place on a paper towel-lined plate. Leave bacon grease in pan.
• Add onions and carrots, turning heat down if needed to keep onions from burning. Cook for 3-4 minutes or until onions are translucent and carrots are softening. Add chopped mushroom stems, pepper, garlic, and finely diced chicken. Continue to cook, stirring frequently, until mushrooms are cooked.
• Add red wine and increase heat to medium-high. Continue to cook and stir until nearly all of the liquid is gone. Remove from heat and stir in thyme.
• Pour mixture into a bowl to cool slightly. Add cheese and cooked bacon and stir to combine. Using a spoon, fill mushroom caps with this mixture - it's okay if they overflow a little.
• Sprinkle Panko bread crumbs over mushrooms.
• Bake for 20 minutes or until golden brown. Let cool to touch and serve.