I have a super yummy recipe for you today. I’ve made these for a couple of parties and they’re always a hit. I made these for the first time last year at my Girls Christmas Party and then again for a little “Friendsgiving” we went to last Sunday, which was so fun! We ate lots of appetizers, “watched” the Cowboys play (the husbands did most of this), and the kids ran wild! Love these girls!
The hardest part of this recipe is cleaning the mushrooms. It does take some time since you have to use a damp cloth to wipe off the dirt (you can’t wash them with water by rinsing them), so give yourself enough time. I like to prep the mushrooms the night before or earlier in the day. I just clean each one, take out the stem, and pop them in a gallon bag to put in the fridge until I’m ready.
And one of the best parts of this recipe is this…
Nothing smells better than bacon and onion sauteing in a skillet!
Here they are all stuffed and ready to go into the oven! And like I mentioned above, if you don’t like mushrooms, just make the filling, poor it in an oven safe dish, sprinkle a little Parmesan cheese on top, and bake it for about 10 minutes. Use crackers or bread to dip!
- 2 (8oz) packages of white mushrooms (about 20-24 mushrooms)
- 6-8 slices of bacon, diced into small pieces
- ¼ of large onion (about ⅓ cup), finely diced
- 1-2 garlic cloves (I use 1 tsp minced garlic)
- 8oz package cream cheese, room temp if you have time
- ¼ cup shredded Parmesan cheese
- ¼ tsp dried parsley
- pepper to taste (about ¼ tsp)
- Clean each mushroom (wipe with damp paper towel to clean off dirt) and take the stem out. This will leave a hallow center in each one.
- Dice your bacon and onion into small pieces. Add the bacon to a skillet and saute on medium-high heat.
- Once the bacon is halfway done, add the onion into the skillet and saute until translucent.
- Add garlic and saute another minute.
- Transfer the bacon/onion mixture to a paper towel to use later.
- Lower the skillet temperature to low heat and add your cream cheese (I like to break it down and let it become smooth), then add parmesan cheese, parsley, and pepper. Mix until blended and then add your bacon/onion mixture. Turn off the heat (be careful not to let the cheese burn).
- Scoop about a tablespoon of mixture into each mushroom, making sure to fill it well.
- Place each mushroom in a greased mini cupcake pan. If you don't have that, just use a baking sheet (I line mine with foil and don't spray it).
- Bake at 350 for 20 minutes.
Hope you enjoy these! Let me know if you have any questions.
Erika Slaughter says
I love mushrooms and these look amazing! Thanks for sharing! 🙂