Bacon and Parmesan Stuffed Mushrooms
Author: 
Recipe type: Appetizer
Serves: About 24 mushrooms
 
Ingredients
  • 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)
Instructions
  1. 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.
  2. Dice your bacon and onion into small pieces. Add the bacon to a skillet and saute on medium-high heat.
  3. Once the bacon is halfway done, add the onion into the skillet and saute until translucent.
  4. Add garlic and saute another minute.
  5. Transfer the bacon/onion mixture to a paper towel to use later.
  6. 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).
  7. Scoop about a tablespoon of mixture into each mushroom, making sure to fill it well.
  8. 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).
  9. Bake at 350 for 20 minutes.
Notes
There will be liquid in your cupcake pan or baking sheet once they've cooked...just transfer them to your serving dish a paper towel to absorb some of that liquid before serving. Or just transfer to your serving dish.
Recipe by Joyfully Prudent at https://joyfullyprudent.com/bacon-parmesan-stuffed-mushrooms/