Bacon Wrapped Stuffed Mushrooms Food

BACON WRAPPED STUFFED MUSHROOMS

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.

BACON-WRAPPED STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375°F.
• Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
• Using clean hands, carefully remove the stems from the mushrooms and discard, or save for an alternative use.
• Arrange the mushrooms on the baking sheet with the cavities facing up. Set aside.
• Break the baguette into chunks and place in the bowl of a food processor. Pulse into coarse crumbs. (Pro tip: No stale baguette? Use panko instead.)
• In a large bowl, mix breadcrumbs, Parmesan, parsley, thyme, salt, and pepper. Set aside.
• Finely dice the shallot.
• Mince the garlic.
• Heat olive oil in a saute pan over medium-high heat. Once the oil is shimmering, add the shallot.
• Cook until the shallot is softened, 5-6 minutes.
• Add the garlic to the pan and cook for a minute longer, until fragrant.
• Add the cooked shallots and garlic to the bowl of seasoned breadcrumbs.
• Grate the cheese into the bowl, and mix briefly to combine the ingredients.
• Crack the eggs into the bowl of breadcrumbs. Mix vigorously until the stuffing holds together when pinched.
• With a small spoon and clean hands, stuff a generous tablespoon of filling into each mushroom. Pack the filling tightly, using enough so that the mushrooms are domed with stuffing.
• Cut each strip of bacon in half horizontally.
• Wrap one bacon half over the top of each stuffed mushroom, so that the ends meet on the underside. Place the mushrooms seam-side down on the baking sheet, spacing them 2 inches apart.
• Bake on middle rack of oven until mushrooms have released their juices and bacon is crisped, 32-35 minutes.
• Check to see that mushrooms are done. Remove from oven or add time as needed.
• Allow the mushrooms to cool for 5-10 minutes before serving. Leftovers may be refrigerated for up to 2 days.

BACON WRAPPED STUFFED MUSHROOMS

Steps:

• Preheat oven to 350.
• In a medium bowl, mix together the green onions and cream cheese.
• Stuff the mushroom caps with the cheese mixture.
• Wrap a slice of bacon around each mushroom.
• Place on cookie sheet.
• Bake for 20 minutes, or until bacon is cooked through.

BACON-BLUE CHEESE STUFFED MUSHROOMS

Steps:

• 1. Preheat the oven to 425 degrees F. Remove the stems from the mushrooms and set aside. Place the caps, stem-side down on a baking sheet and brush the outsides with the oil. Bake until soft, but still holding their shape, 15 minutes.
• 2. Meanwhile, crisp the bacon in a medium skillet over medium heat. Transfer bacon to a paper towel-lined plate and reserve the skillet and drippings. Finely chop reserved mushroom stems and add to the bacon drippings along with the shallot and thyme. Season with salt and pepper and cook, stirring, until mushrooms are dry, about 5 minutes. Add spinach and continue to cook until the spinach wilts,1 minute.
• 3. Transfer mixture to a bowl and add the bread cubes and lemon zest. Chop the cooked bacon, and combine with the mushroom mixture. Place the caps stem side-up on a separate baking sheet and evenly fill each cap with the stuffing. Bake until the mushrooms are hot and lightly browned, about 5 minutes. Place a piece of blue cheese on each mushroom and continue to bake until the cheese just begins to melt, about 3 minutes. Serve.

MUSHROOM AND BACON STUFFED BEEF TENDERLOIN

Steps:

• Pour 1 cup dressing over meat in shallow dish. Refrigerate 1 hour to marinate, turning after 30 min.
• Meanwhile, cook and stir mushrooms in remaining dressing in large skillet on medium-high heat 5 min. or until tender. Add stuffing mix and water; mix well. Remove from heat; stir in cheese and bacon.
• Heat oven to 450°F. Remove meat from marinade; discard marinade. Starting 1 inch from one end of meat, cut lengthwise slit down center of meat to within 1 inch of opposite end, being careful to not cut through to bottom of meat. Gently pull meat apart to make pocket; fill with stuffing mixture. Place on rack in roasting pan.
• Bake 45 min. to 1 hour or until meat is medium doneness (160°F). Let stand 10 min. before slicing to serve.

CANADIAN BACON-STUFFED MUSHROOMS

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.

MUSHROOM-STUFFED BACON WRAPPED PORK TENDERLOINS

Steps:

• In a large skillet melt butter over medium heat; add in mushrooms, onion and garlic, saute until tender (about 8 minutes).
• Stir in toasted pecans; set aside.
• Place the pork between two sheets of plastic wrap, then flatten to about 1/4-inch thickness using a meat mallet or a rolling pin.
• Season the side of the pork that you will be stuffing with season salt and black pepper.
• Divide and spread the mushroom mixture evenly between the two tenderloins, leaving a 1-inch border.
• Roll up jellyroll fashion starting with the long end.
• Wrap 4-5 bacon slices (can use more if desired) around each tenderloin roll, then secure with toothpicks.
• Place seam-sides down in a greased roasting pan/dish.
• Brush the tops and sides of each roll with about 2 tablespoons (or less) of olive oil.
• Rub evenly with coarse black pepper then sprinkle lightly with seasoned salt (or white salt).
• Bake uncovered in a 450 degree oven for 15 minutes.
• Reduce heat to 400 degrees and continue to bake for another 10-15 minutes or until a meat thermometer reads 160 degrees.
• Let rest for 10-15 minutes before slicing.
• Delicious!

BACON STUFFED MUSHROOMS

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.

BACON-STUFFED MUSHROOMS

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.