CHEESE 'N BACON STUFFED MUSHROOM RECIPE
Make your next hosting opportunity a breeze. This savory Cheese 'n Bacon Stuffed Mushroom Recipe is deceptively simple and even tastier than you can imagine.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 12 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 70, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
BACON AND CHEDDAR STUFFED MUSHROOMS
Crimini mushrooms (also known as portabellini mushrooms) are stuffed with Cheddar cheese and bacon. This appetizer is an impressive and irresistible accompaniment to any meal.
Provided by GRNSTR1PE
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Remove mushroom stems. Set aside caps. Chop the stems.
- In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
- In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
- Bake in the preheated oven 15 minutes, or until the cheese has melted.
- Remove the mushrooms from the oven, and sprinkle with the remaining cheese.
Nutrition Facts : Calories 110 calories, Carbohydrate 0.9 g, Cholesterol 22.1 mg, Fat 9.7 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 4.7 g, Sodium 170.5 mg, Sugar 0.1 g
BACON AND GOAT CHEESE STUFFED MUSHROOMS
Mushroom caps are stuffed with bacon, tangy fresh goat cheese and chives and baked until golden brown.
Provided by Food Network Kitchen
Time 1h
Yield 24 stuffed mushrooms
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
- Heat the butter over medium-high heat. Add the chopped mushroom stems, celery and shallots and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
- Add the bacon, goat cheese and chives to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
- Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
BACON STUFFED MUSHROOMS
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
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
CANADIAN BACON-STUFFED MUSHROOMS
"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
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.
GARLIC, BACON, CHEESE STUFFED MUSHROOMS
These are so good, you may omit the butter but it is lovely to sop up the sauce with a bit of baguette. Use real bacon. I often use small Portabello mushrooms but either white, portabello or any mushroom typs large enough to hold the stuffing. Try using escargot bakers to hold the mushrooms this way you don't lose any of the sauce. Serve right in the escargot pan. If you don't have escargot pans just bake them on a tray or small oven proof dish -see picture. Make as many as you wish just allow 1 clove garlic for each mushroom. If serving as an appetizer/first course allow 5-6 mushrooms per person depending on the size of the mushrooms. If serving as a side dish to Brunch etc allow 2-3 per person.
Provided by Bergy
Categories Vegetable
Time 25m
Yield 6 mushroom caps
Number Of Ingredients 7
Steps:
- Crisp fry the bacon, drain well.
- Drain bacon grease leaving a film of grease.
- Remove stems from mushrooms& chop.
- Clean& finely chop the garlic.
- Place the mushrooms top side down and brown the caps apprx 2 minutes, flip and brown the edges 1 minute.
- Place the mushrooms in an escargot dish or on an oven proof tray.
- Brown the garlic& stem bits.
- Evenly distribute the bacon/ garlic/mushroom bits between the caps.
- If using hot sauce put in a drop or two.
- Place apprx a tsp of butter on top and then a portion of cheese.
- Broil until the cheese has melted and they are heated through apprx 10 minutes.
BACON CREAM CHEESE STUFFED MUSHROOMS
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
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
BLUE CHEESE AND BACON STUFFED MUSHROOMS
A rich, warm and cheesy recipe for classic stuffed mushrooms, this attractive appetizer is perfect for your next dinner party or special event. -Kristen Woodburn, Atlanta, Georgia
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small bowl, combine the cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits. Stuff into mushroom caps, a scant tablespoonful in each., Place in a greased 15x10x1-in. baking pan. Sprinkle with remaining bacon bits. Bake, uncovered, at 375° for 18-22 minutes or until mushrooms are tender.
Nutrition Facts : Calories 55 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 236mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
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