Creamcheeseandbaconstuffedmushrooms Recipes

BACON AND CREAM CHEESE STUFFED MUSHROOMS

Steps:

• Preheat oven to 425 F degrees.
• Clean mushrooms and carefully remove stems.
• Fry bacon and discard bacon fat leaving 1 tbsp of fat in the pan. Add chopped mushroom stems and onion, season with salt and pepper and add oregano. Cook until onion is tender and the water from mushrooms stems, if any, has completely evaporated.
• In a bowl add cream cheese, chopped bacon, hot sauce, mushroom stem mixture, bread crumbs, chives and mix well.
• Stuff each mushroom evenly with the mixture and place on a baking pan.
• Bake for 10 to 15 minutes or until top is crisp.

BACON AND CREAM CHEESE STUFFED MUSHROOMS

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.

CREAM CHEESE AND BACON STUFFED MUSHROOMS

Steps:

• Dice bacon and fry until very crisp. Drain on paper towel.
• Mix onion and Worcestershire sauce with softened cream cheese.
• Add bacon; mix well.
• Clean and remove stems from mushrooms.
• Fill mushroom caps with cream cheese mixture.
• Mushrooms can be refrigerated at this point, if made in advance.
• Bake in preheated oven, 375°F for 13 to 15 minutes, or until tops are lightly golden.
• Watch carefully the last few minutes.

STUFFED CREAM CHEESE MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
• Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
• Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

THE BEST STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
• Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

BACON CREAM CHEESE STUFFED MUSHROOMS

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.

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 AND CHEDDAR STUFFED MUSHROOMS

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.

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.

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.

CREAM CHEESE-STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and set caps aside (discard stems or save for another use)., In a small bowl, beat the cream cheese, 3/4 cup Parmesan cheese, herbs, Worcestershire sauce, nutmeg and pepper. Spoon into mushroom caps. Place on a foil-lined baking sheet. Sprinkle with remaining Parmesan cheese., Bake at 425° for 8-10 minutes or until mushrooms are tender. If desired, sprinkle with additional parsley.

BACON, ONION, & CREAM CHEESE STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees.
• In large skillet, add bacon pieces, cook until done. Set aside bacon. Cook onions in bacon fat until cooked. Set aside with bacon. Allow grease to drain as much as possible. Place each of the mushroom caps into a mini-muffin tin and set aside.
• In a small mixing bowl, add cream cheese, garlic, and pepper. Combine ingredients well. Add onion and bacon to mix. Take a plastic storage back and place the bacon mixture into it, and push all the mixture down into one corner. Snip the corner of the bag to allow the bacon mixture to be pushed through. Squeeze the bacon mixture in to each of the mushroom caps, until all caps are filled.
• Place the mushrooms in the oven for 10-12 minutes until bacon mixture is light brown. Enjoy!