These little beauties are my most requested appetizer. From clients to family gatherings, I am asked to make these stuffed mushrooms a lot. I don’t really mind though because these one bite appetizers are absolutely delicious. They are stuffed with cream cheese and bacon, after all. A match made in mushroom heaven if there ever was one.
These mushrooms might play a small part in why my marriage is so strong. My husband has a soft spot for bacon and cream cheese. Who doesn’t? Even when he’s mad at me for backing into a pole at the grocery store (the nerve of him….), one bite of these and I’m usually back in his good graces.
Ok, maybe that’s a lie. How I wish it were that easy. The reality is he’s still mad at me for dinging up his car but he does really love these mushrooms. They’re his favorite. So I do make them when he’s mad at me but they don’t really make up for smashed rear benders.
What’s a girl to do?
I like to use button mushrooms on the smaller side. For starters, smaller mushrooms are easier to eat and I think the whole point of “finger food” is eat it with your fingers …EASILY. Plus, mushrooms, by nature, have a lot of liquid. Hence a larger mushroom= more liquid. They are messy to eat and can be kind of blah. So while larger mushrooms have a time and a place, it is not for stuffing! These are perfect for entertaining because they can be made ahead and we LOVE things that can be made ahead!
I promise whoever you make these for will go crazy for them and probably fall madly in love with you and quite possibly forgive you if you so happen to crash his/her car.
I am making them on Monday as part of my Valentines Day dinner for the Mr. I thought I’d start the night off right!
Without a doubt, these are the most requested appetizer by family, friends and clients. It's hard to go wrong with bacon and cream cheese!
- 8 oz bacon
- 1/2 cup finely minced sweet onion
- 1 clove garlic, minced
- 16 oz white button mushrooms
- 4 oz cream cheese
- 1/4 cup grated parmesan cheese
- salt and pepper
- Preheat oven to 350F degrees. Using scissors or a sharp knife, cut raw bacon into small pieces. In a large saute pan, over medium heat, cook bacon until nice and crispy. While bacon is cooking, remove mushroom stems from caps and chop stems into small pieces. When bacon is done, remove from pan and set aside; reserve 2 tablespoons of bacon grease and pour the rest from pan. Saute onion until soft about 5 minutes, scraping up any brown bits on bottom of pan. Add chopped mushrooms stems and garlic and cook a few minutes longer. Reduce heat to low. Add cream cheese and parmesan cheese and stir until cheeses are melted. Add reserved chopped bacon and season to taste with salt and pepper. (Mixture can be made, cooled, and stored, covered, in the fridge for up to two days.) Remove mixture from heat and stuff each mushroom cap generously with mixture. Bake at 350F for about 20 minutes or until mushrooms are soft and filling is nice and hot.