Bacon and Cream Cheese Stuffed Mushrooms…OH YEAH!

Source: Southern Food 

What’s my inspiration:
Come on….doesn’t the title say it all?  Bacon AND cream cheese in one mind-blowing appetizer?  Yum–eee!  These bite sized appetizers are quick easy and crowd pleasing.  We even ended up cooking them in a tin foil pan on the grill verse in the oven.  Give this a try for New Year’s Eve, you won’t be disappointed, I promise!

What you need:

  • 1 pound medium fresh mushrooms
  • 4 Bacon slices diced
  • 1/2 cup minced onion, or use part green onion
  • 2 tablespoons Minced fresh green pepper
  • 1 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 3 ounces Cream cheese, room temperature
  • 1/2 cup fine dry bread crumbs, plain
  • 1/4 cup Hot water

What you do:

  • Pre-heat oven or grill to 325 degrees.
  • Clean mushrooms, remove and chop stems; set aside.
  • Fry bacon in a heavy skillet. Remove with a slotted spoon and set on paper towels to drain.
  • In bacon drippings, saute onion, green pepper, and chopped mushroom stems until tender; drain. Add salt and pepper.
  • Soften cream cheese; blend in cooked bacon and vegetables.
  • Press mixture firmly into mushroom caps, mounding a bit.
  • Place bread crumbs in a small bowl. Turn filled mushroom caps upside down and press gently in the bread crumbs to coat tops.
  • Place in a 9 x 13 x 2-inch baking dish.
  • Add hot water to pan and bake (or grill), uncovered, 20 to 25 minutes or until mushrooms are soft.

Makes about 2 1/2 dozen stuffed mushrooms.


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