These are some of the best stuffed mushrooms! Always a hit as an appetizer and should there ever be any extras, we’ve got a great way to use the leftovers!
- 12 Baby Bella Portabella mushrooms
- 2 strips of bacon can use turkey bacon
- 1 TBS olive oil
- 2 small cloves garlic/1 TBS finely minced or grate with micro planer
- 8 oz. cream cheese softened
- 1/4 cup Parmesan cheese
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp ground cayenne pepper
- 1/2 tsp Worcestershire sauce
Preheat oven to 400. Line baking sheet with parchment paper or Silpat
Trim the end of stems from mushrooms. Carefully break remaining stem out from cap. Clean mushrooms with damp paper towel and set on prepared baking pan. Finely chop mushroom stems and set aside.
Sauté bacon in skillet until crisp. Remove to paper towel to cool. Reserve 1 TBS of bacon grease or if using turkey bacon, add 1 TBS of olive oil to skillet.
Heat oil in skillet over medium heat. Add chopped mushrooms and garlic. Fry until moisture has disappeared, watching so as not to burn garlic. Turn off heat. Chop cooled bacon.
Sprinkle mushrooms mixture with black pepper, onion powder, cayenne and Worcestershire sauce. Stir in bacon, parmesan cheese and cream cheese. Mix until well combined.
Using a small teaspoon, fill each mushroom cap with a generous amount of stuffing.
Bake for 10-15 minutes or until the mushrooms are piping hot and liquid starts to form under the caps.
These can easily be made ahead and refrigerated.
Leftovers? You can only fill the mushroom SO full, so sometimes there is extra filling. I love to put this in my eggs for breakfast. Add more sliced mushrooms, red onions and spinach for a delicious and hearty egg frittata.