BACON AND CHEDDAR STUFFED MUSHROOMS
Crimini mushrooms (also known as portabellini mushrooms) are stuffed with Cheddar cheese and bacon. This appetizer is an impressive and irresistible accompaniment to any meal.
Provided by GRNSTR1PE
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Remove mushroom stems. Set aside caps. Chop the stems.
- In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
- In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
- Bake in the preheated oven 15 minutes, or until the cheese has melted.
- Remove the mushrooms from the oven, and sprinkle with the remaining cheese.
Nutrition Facts : Calories 110 calories, Carbohydrate 0.9 g, Cholesterol 22.1 mg, Fat 9.7 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 4.7 g, Sodium 170.5 mg, Sugar 0.1 g
MAKE AHEAD BACON AND CHEDDAR STUFFED MUSHROOMS
I was looking for make ahead appetizer for the holidays and found this one. It's hard enough during those times to get the "meal" on the table. I thought I'd make it a bit easier on the appetizers!
Provided by TishT
Categories Cheese
Time 45m
Yield 16 mushrooms
Number Of Ingredients 5
Steps:
- Place bacon in a large, deep skillet.
- Cook over medium high heat until evenly brown.
- Drain, dice and set aside.
- Preheat oven to 400 degrees F.
- Remove mushroom stems.
- Set aside caps.
- Chop the stems.
- In a large saucepan over medium heat, melt the butter.
- Slowly cook and stir the chopped stems and onion until the onion is soft.
- Remove from heat.
- In a medium bowl, stir together the mushroom stem mixture, bacon and 1 cup Cheddar.
- Mix well and scoop the mixture into the mushroom caps.
- Bake in the preheated oven 15 minutes, or until the cheese has melted.
- Remove the mushrooms from the oven, and sprinkle with the remaining cheese.
- Put into the oven for a couple of seconds to melt if desired.
- To freeze: Flash freeze them before baking in the oven.
- A freezer bag would work great for storing these.
- Let defrost and then add cheese and bake in oven for 15 minutes.
BACON WRAPPED STUFFED MUSHROOMS
A classic favorite stuffed mushroom is taken to new heights by wrapping in a slice of bacon. Simple, but will melt in your mouth!
Provided by Jaida
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 30m
Yield 20
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet.
- Bake for 20 minutes in the preheated oven, until the bacon is cooked through.
Nutrition Facts : Calories 123.3 calories, Carbohydrate 1.5 g, Cholesterol 32.8 mg, Fat 11 g, Fiber 0.2 g, Protein 5.1 g, SaturatedFat 6 g, Sodium 239.7 mg, Sugar 0.4 g
BACON AND CHEESE STUFFED PORTOBELLO MUSHROOMS
This is my own version of stuffed mushrooms. It is full of cheesy goodness and of course bacon! I hope you all enjoy!
Provided by angeldawn89
Categories < 60 Mins
Time 35m
Yield 2 stuffed mushrooms, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Wash the portobellos then scrape out the gills and remove the stems.
- Place them cap down in a pan then drizzle 2 tbsp of olive oil over them.
- Roast in the oven for 12 minutes.
- While they are roasting, in a skillet over medium heat add a tbsp of olive oil.
- Chop the onions up and put them to the skillet. Cook until they start to brown, about 5 minutes.
- Add the bacon and cook for an additional 2 minutes.
- Remove from heat and stir in the cream cheese.
- Take the mushrooms out of the oven salt and pepper them, then turn them over and salt and pepper them again.
- Spread the mixture onto the mushrooms.
- Distribute the Parmesan cheese over each mushroom.
- Distribute the Mozzarella Cheese on each mushroom.
- Place back into the oven for 5 minutes.
- Take out and enjoy!
CREAM CHEESE AND BACON STUFFED MUSHROOMS
This is by far my most requested recipe. It has turned many non-mushroom lovers into converts. They will start by just trying the filling and eventually try one with the mushroom. I usually peel my mushrooms, instead of washing them. (I know you lose some of the vitamins), This way they can be prepared up to the baking point a day ahead.
Provided by Always in the kitch
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Dice bacon and fry until very crisp. Drain on paper towel.
- Mix onion and Worcestershire sauce with softened cream cheese.
- Add bacon; mix well.
- Clean and remove stems from mushrooms.
- Fill mushroom caps with cream cheese mixture.
- Mushrooms can be refrigerated at this point, if made in advance.
- Bake in preheated oven, 375°F for 13 to 15 minutes, or until tops are lightly golden.
- Watch carefully the last few minutes.
Nutrition Facts : Calories 743.7, Fat 71.3, SaturatedFat 29.5, Cholesterol 139.6, Sodium 1119, Carbohydrate 6.2, Fiber 1.2, Sugar 2.1, Protein 21
BACON-STUFFED MUSHROOMS
I first tried these bubbly treats at my sister-in-law's house. The tender mushroom caps and creamy filling were so fabulous that I had to get the recipe. It's hard to believe how simple, fast and easy they are. -Angela Coffman, Kansas City, Missouri
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 2 dozen.
Number Of Ingredients 5
Steps:
- Preheat broiler. Mix cream cheese and garlic powder. Stir in bacon and green onion., Place mushrooms in an ungreased 15x10x1-in. pan, stem side up. Fill with cream cheese mixture. Broil 4-6 in. from heat until heated through, 4-6 minutes.
Nutrition Facts : Calories 51 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 79mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
BACON-PECAN STUFFED MUSHROOMS
When I had my kitchen remodeled, I lost the recipe for these mushrooms. But I'd shared it so many times, I had no trouble finding someone to "lend" it back to me. -Beverly Pierce, Indianola, Mississippi
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat broiler. In a large skillet, heat 2 tablespoons butter and oil over medium-high heat. Add mushroom caps; cook 2 minutes on each side. Sprinkle with salt. Remove with tongs; drain on paper towels, stem side down., In same pan, heat remaining butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat; stir in remaining ingredients. Spoon into mushroom caps., Place on a broiler pan. Broil 5 in. from heat 2-3 minutes or until filling is browned.
Nutrition Facts : Calories 184 calories, Fat 16g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 277mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
CHEDDAR-STUFFED MUSHROOMS
Start with prepared stuffing mix for these easy mushroom appetizers, with plenty of tangy Cheddar cheese.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Remove stems from mushrooms; reserve caps. Finely chop half of the stems; discard remaining stems.
- In small bowl, combine chopped mushroom stems, stuffing mix, cheese, butter and onion; mix well. Spoon about 1 teaspoon mushroom mixture into each mushroom cap. Place on ungreased cookie sheet.
- Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve warm.
Nutrition Facts : Calories 30, Carbohydrate 2 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 40 mg, Sugar 0 g
CHEESE 'N BACON STUFFED MUSHROOM RECIPE
Make your next hosting opportunity a breeze. This savory Cheese 'n Bacon Stuffed Mushroom Recipe is deceptively simple and even tastier than you can imagine.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Remove stems from mushrooms; discard or reserve for another use.
- Mix remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.
- Bake 18 to 20 min. or until heated through.
Nutrition Facts : Calories 70, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
BACON STUFFED MUSHROOMS
The melted cheese and bacon make these irresistible! These mushrooms are simple and delicious! Add some of your diced favorites! Omit bacon for vegetarian version.
Provided by auntfanny
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels, reserving bacon drippings in the skillet. Crumble bacon when cooled.
- Remove stems from mushrooms and set stems aside. Place mushrooms, hollow sides up, on a baking sheet; brush the insides with melted butter.
- Chop mushroom stems; cook and stir chopped stems, black olives, green onion, and crumbled bacon in the bacon drippings over medium heat until mushroom stems release their liquid, about 5 minutes. Add garlic, salt, black pepper, and cayenne pepper; stir to coat.
- Tilt the skillet slightly; move vegetable-bacon mixture to one side, allowing the bacon drippings to pool to the other side. Whisk flour into bacon drippings until smooth and paste-like; slowly stir in milk until gravy is smooth. Mix vegetable-bacon mixture into the gravy. Add American cheese and Parmesan cheese; cook and stir until cheeses melt, about 5 minutes. Spoon filling into mushroom caps.
- Bake in the preheated oven until mushrooms are tender and filling is lightly browned, about 20 minutes. Remove mushrooms from baking sheet and cool on platter for 2 minutes before serving.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 7.1 g, Cholesterol 47.7 mg, Fat 22.1 g, Fiber 1.5 g, Protein 11.4 g, SaturatedFat 11.1 g, Sodium 769.8 mg, Sugar 2.5 g
CANADIAN BACON-STUFFED MUSHROOMS
"I served this to company during the holidays and their response was great," writes Joan Airey of Rivers, Manitoba. "For extra color, I sometimes sprinkle the mushrooms with fresh parsley after they're baked."
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 30-35 appetizers.
Number Of Ingredients 10
Steps:
- Remove stems from mushrooms and finely chop; set caps aside. In a large skillet, saute the mushrooms, bacon, red pepper, onion, salt and pepper in oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Remove from the heat. Stir in cheeses. Fill each mushroom cap with about 1 tablespoon of filling. , Place on foil-lined baking sheets. Bake at 400° for 16-20 minutes or until mushrooms are tender.
Nutrition Facts : Calories 34 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 93mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CHEDDAR STUFFED MUSHROOMS
Make and share this Cheddar Stuffed Mushrooms recipe from Food.com.
Provided by NELady
Categories < 30 Mins
Time 30m
Yield 24 Stuffed Mushrooms, 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Wash and drain mushrooms. Remove stems. Reserve caps. Chop enough stems to make 1 cup.
- In a medium saucepan cook stems, onion, and garlic in margarine until tender; stir in bread crumbs and cheese.
- Spoon crumb mixture into mushroom caps.
- Arrange mushrooms in a 15x10x1-inch baking pan.
- Bakin in a 425 degree oven 8 to 10 minutes or until heated through.
BACON CHEDDAR STUFFED MUSHROOMS
These are very popular at my house. I had my niece over who loves mushrooms and just couldn't get over how good they were. In fact, she ate most of them.
Provided by REEVES73
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Clean mushrooms, remove stems.
- Fry bacon until crisp and then crumble.
- Sauté onions in a bit of the bacon grease until softened.
- In a small bowl mix crumbled bacon, Miracle Whip and onions. Sometimes I go ahead and mix in cheese.
- Fill each cap with mixture, then if you didn't mix in your cheese already, sprinkle the tops with cheese.
- Bake at 300°F until cheese is melted and warmed through.
Nutrition Facts : Calories 211.3, Fat 17.5, SaturatedFat 5.7, Cholesterol 25.7, Sodium 322.6, Carbohydrate 6.4, Fiber 1.7, Sugar 3, Protein 9.2
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- Remove stems from mushroom caps (you can pull them right off). Set stems aside. Arrange mushroom caps top down on baking sheet. Brush mushrooms on all sides with olive oil, then sprinkle with 1/2 teaspoon sea salt and pepper to taste. Set aside. Mince mushroom stems, and reserve.
- Arrange bacon in a large skillet and set over medium heat. Cook on both sides until edges are crisp, 5 - 7 minutes total. Remove bacon to a paper towel-lined plate. Once cool, mince.
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- Remove the stem from the mushrooms, and hollow out the cap. Reserve the mushroom stems, and cut off the woody end & discard. Dice up the remaining part of the mushroom stem & set aside along with the onion & garlic.
- Fry the bacon in a pan until crispy. Remove the bacon to a paper towel, and reserve the grease.
- Saute the diced mushroom stems, onion, & garlic for 5-7 minutes. Season with salt & pepper. Turn off the heat and add the cream cheese. Stir until melted & combined. Mix in the cheddar cheese & bacon.
- Spoon the filling into the hollowed out mushroom caps. Pack the filling in, and pile any extra on top of the mushrooms. Sprinkle with paprika.
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