Monday, December 31, 2012
Bacon, Parmesan and Cream Cheese Stuffed Mushrooms
I hope you all had a great Christmas and are looking forward to the New Year. My sweet husband bought me a new camera for Christmas! I'm so excited to learn how to use it, so please be patient with me; I have a long ways to go to be sure.
But back to the bacon and mushrooms now, these addictive little appetizers.
I made half of this recipe.
2 strips of bacon, cooked
1/4 cup minced onion, I used red onion
1 small clove garlic, minced
2 ounces of cream cheese, softened
2 tablespoons freshly grated Parmesan cheese
salt and pepper to taste
8 ounces small mushrooms, cleaned and stems removed
Preheat the oven to 350 degrees F. Clean mushrooms. I personally wash them, because I'm weird that way.
Remove the stems from the caps. Dice the stems, the onion, and mince the garlic. Dice bacon and cook in skillet until crisp.Drain on paper towel.
In about 1 tablespoon of the bacon grease, saute the onion and diced mushroom stems until softened and tender. Add the garlic and add the cheeses. Stir until cheese is melted. Stir in the cooked bacon. Season to taste with salt and pepper.
Spoon the filling into the mushroom caps. Use all of it, even if you have to mound it up. Place stuffed mushrooms into a baking pan. Place in preheated oven and bake for 20 minutes, until mushrooms are tender and filling is hot. Enjoy and Happy New Year to my faithful readers!