Bacon and Cream Cheese Stuffed Mushrooms
My friend Autumn brought Bacon Cream Cheese Mushrooms to a potluck one night and I couldn't stop thinking about them. I tried my hand at my own version when I was invited to my Aunt's house for cards...and of course they were a hit there too! They also happen to be low-carb, but you don't have to be watching carbs to enjoy these. Rich, savory, creamy...every bite is pure joy!
Ingredients
- 56 oz. white button mushrooms
- 16 oz. cream cheese (full-fat, not Neufchatel)
- 16 oz. bacon, chopped and pan fried
- 1 bunch (6-8) green onions, white and pale-green parts minced. Dark-green parts thinly sliced at a diagonal and reserved for garnish.
- 1 tbsp. Worcestershire sauce
- 2 c. shredded parmesan cheese (see note)
- fresh cracked pepper
- salted butter
Instructions
- Grease 2 large pans with salted butter and preheat oven to 375°.
- Clean mushrooms with damp paper towel and remove stems. Mince enough of the stems to make ¾ c., set aside.
- Using a mixer on medium-low speed, combine cream cheese, bacon, green onions (white and light-green parts), Worcestershire sauce and minced mushroom stems.
- Using a butter knife, stuff filling into mushroom caps.
- Arrange mushrooms in pan and top with shredded cheese.
- Bake until warmed through and slightly golden on top (about 25-30 minutes).
- Let cool for 10 minutes before serving. Transfer to a platter, garnish with dark-green stems and fresh cracked pepper (optional).
Notes
- Buying a block of parmesan cheese and shredding it yourself is worth the extra effort, it will melt better and the texture will be creamier than the kind that comes pre-shredded.
These look delicious Molly!
Can’t wait to try them. Thanks!
Thank you so much Kay, enjoy:)
Sounds delish!
Thank you so much Karen:)