If you like mushrooms,
and gooey cream cheese with bacon baked right into the center…
then these stuffed mushrooms are going to be very good friends.
They are easy to make!
Only take 15 minutes to bake…
And even less to eat.
I am not a poet.
And I know it.
Now you know it too.
Hope you have a great day, everyone.
Try to stay warm!
Stuffed Mushrooms
Time: 15 min prep + 15 minutes to bake
Yield: about 20 mushrooms
Recipe adapted from Jill Eskelson
Ingredients
- 16 oz whole mushrooms (not sliced)
- 1 — 8 oz package cream cheese
- 1 Tbsp finely chopped green onion
- 3 Tbsp crumbled cooked bacon
- Freshly cracked pepper, to taste
- Panko bread crumbs
Directions
- Preheat the oven to 400°F (200°C). Wash the whole mushrooms and remove the stems, creating a cavity for the filling.
- Finely chop the green onion. Add about 1 tablespoon of the chopped green onion to the cream cheese.
- Stir in the crumbled bacon and a little freshly cracked pepper. Mix until the ingredients are well combined — a fork works fine.
- Arrange the mushroom caps on a nonstick or sprayed baking sheet. Spoon the cream cheese mixture into each mushroom, filling the centers.
- Lightly sprinkle Panko bread crumbs over each filled mushroom and press them gently so the crumbs adhere to the cream cheese.
- Bake in the preheated oven for 15–20 minutes, until the tops are golden and the filling is heated through. Serve hot from the oven — these are best warm.
Enjoy!