I have had stuffed mushrooms before with sausage and I have never really liked them all that much. My friend Ashlynn introduced me to these babies. These ones have bacon and I think everyone knows that everything is better with bacon. I couldn't stop eating these bad boys. Here comes 3 more lbs of "baby" weight....
24 - 30 large fresh mushrooms
1/4 Cup onion - diced
1 clove garlic - minced
1/2 lb. Bacon
12 oz. Cream Cheese - Room Temp.
Cheese
Begin cooking bacon in a frying pan. Wash and drain mushrooms and remove stems. Dice about 1-1 1/2 cups of stems, the onion, and garlic. Remove cooked bacon and drain on a paper towel. Dice bacon into small pieces. Reserve 2 tablespoons of bacon fat and sautee stems, onion, and garlic until tender. Let cool. Cream together bacon, onion mixture, & cream cheese. Spoon into mushroom caps and place on a greased cookie sheet. Top with a thin square of cheese. Cook at 375* for 8-10 minutes. Yummmy!
The leftover filling makes a great cheese ball as well! Way yummy!
24 - 30 large fresh mushrooms1/4 Cup onion - diced
1 clove garlic - minced
1/2 lb. Bacon
12 oz. Cream Cheese - Room Temp.
Cheese
Begin cooking bacon in a frying pan. Wash and drain mushrooms and remove stems. Dice about 1-1 1/2 cups of stems, the onion, and garlic. Remove cooked bacon and drain on a paper towel. Dice bacon into small pieces. Reserve 2 tablespoons of bacon fat and sautee stems, onion, and garlic until tender. Let cool. Cream together bacon, onion mixture, & cream cheese. Spoon into mushroom caps and place on a greased cookie sheet. Top with a thin square of cheese. Cook at 375* for 8-10 minutes. Yummmy!
The leftover filling makes a great cheese ball as well! Way yummy!
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