Bacon Stuffed Mushrooms
Bacon Stuffed Mushroom caps are the perfect appetizer! Filled with creamy bacon mixture and topped with parmesan, these little bite-sized treats are bursting with flavor!
Servings: 18 stuffed mushrooms
Calories: 89kcal
Ingredients
- 16 ounces Baby Bella Whole Mushrooms
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- 8 ounces cream cheese, softened
- ¼ cup freshly grated Parmesan cheese
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper
- 1 cup bacon, cooked and crumbled
- ¼ cup mozzarella cheese, shredded
Instructions
- Preheat oven to 350°F.
- Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
- Once cooled, stir in the cream cheese, bacon, parmesan cheese, black pepper, onion powder, and cayenne pepper. Mix together.
- Fill each mushroom cap with a generous amount of stuffing. To make filling the mushrooms easier, use a piping bag with the tip cut off. Or, use a plastic baggie with the corner cut off.
- Arrange the mushroom caps on a clean cast iron skillet (or oven-safe skillet).
- Sprinkle the mushroom caps with shredded mozzarella cheese.
- Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
- Serve immediately.
Nutrition
Serving: 1stuffed mushroom | Calories: 89kcal