Grilled Bacon Cream Cheese Stuffed Mushrooms Food

GRILLED STUFFED ONIONS

Steps:

• Cook and stir bacon in medium skillet on medium heat until crisp. Meanwhile, cut thin slice off top of each onion; discard top. Use small spoon to scoop out centers of onions, leaving 1/2-inch-thick shells. Finely chop removed onions.
• Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add 1/2 cup chopped onions to drippings in skillet. (Reserve any remaining chopped onions for another use.) Cook 5 min. or until onions are crisp-tender. Add chiles and garlic; cook 2 min. Stir in bacon.
• Heat grill to medium heat. Mix cream cheese, shredded cheese and thyme in medium bowl; stir in bacon mixture. Spoon into onion shells. Place 1 on each of 6 large sheets heavy-duty foil; drizzle with dressing. Wrap foil tightly around onions, leaving room for heat circulation inside.
• Grill 25 min. or until onions are tender.

CHEESE 'N BACON STUFFED MUSHROOM RECIPE

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.

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.

STUFFED CREAM CHEESE MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
• Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
• Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

BACON AND CREAM CHEESE STUFFED MUSHROOMS

Steps:

• Preheat oven to 425 F degrees.
• Clean mushrooms and carefully remove stems.
• Fry bacon and discard bacon fat leaving 1 tbsp of fat in the pan. Add chopped mushroom stems and onion, season with salt and pepper and add oregano. Cook until onion is tender and the water from mushrooms stems, if any, has completely evaporated.
• In a bowl add cream cheese, chopped bacon, hot sauce, mushroom stem mixture, bread crumbs, chives and mix well.
• Stuff each mushroom evenly with the mixture and place on a baking pan.
• Bake for 10 to 15 minutes or until top is crisp.

BACON CREAM CHEESE STUFFED MUSHROOMS

Steps:

• In a small mixing bowl, beat cream cheese until smooth.
• Stir in the bacon, onion and garlic powder.
• Spoon into mushroom caps.
• Place on an ungreased broiler pan.
• Broil 4-6 inches from the heat for 4-6 minutes or until heated through.
• Serve warm.

CREAM CHEESE AND BACON STUFFED MUSHROOMS

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.

PHILLY CREAM CHEESE STUFFED MUSHROOMS

Steps:

• Remove mushroom stems, and chop enough stems to measure 1/2 cup.
• Cook half of mushroom caps in 3 tablespoons margarine over medium heat for 5 minutes.
• Drain on papertowels.
• Repeat with other half of mushrooms.
• Combine cream cheese and blue cheese.
• Mix until well blended.
• Stir in chopped stems and onions.
• Fill each mushroom cap with cheese mixture.
• Place caps on cookie sheet.
• Broil until golden brown and cheese is soft.