Bacon and Cheese Stuffed Mushrooms
Be prepared to double or triple this recipe if you are serving a crowd, as they are addicting and go pretty fast. I like to bring them to parties. Everyone who tastes them loves them!
Be prepared to double or triple this recipe if you are serving a crowd, as they are addicting and go pretty fast. I like to bring them to parties. Everyone who tastes them loves them!
- Carbohydrate 6.96546 g
- Cholesterol 48.9133333333333 mg
- Fat 16.09222 g
- Fiber 1.3166666785876 g
- Protein 8.46712333333333 g
- Saturated Fat 8.258151 g
- Serving Size 1 1 Serving (179g)
- Sodium 282.196333333333 mg
- Sugar 5.6487933214124 g
- Trans Fat 2.34621466666666 g
- Calories 198 calories
Step-by-step
- Preheat oven to 350 deg F.
- Sauté onion and mushroom stems in bacon fat until tender. Drain off excess fat.
- Mix crumbled bacon, onion, and stems w/ softened cream cheese until the mixture is workable. Doctor it up with cavender's greek seasoning, lemon pepper, and garlic salt to taste.
- Stuff each mushroom and place in 9 x 13 pyrex.
- Pour melted butter between each mushroom before baking.
- Bake for 10-20 minutes.
- Finish under the broiler (low) for about 2 minutes, just until the tops are golden.
Warm mushroom caps yield slightly under pressure while releasing an earthy aroma that blends with the sharp, savory scent of crisped pork fat and melted dairy. Sautéing the finely chopped onion and reserved mushroom stems directly in leftover bacon fat infuses the aromatics with deep animal flavor before they ever meet the dairy. Softening the cream cheese fully ensures it incorporates smoothly with the crumbled bacon and cooked vegetables without tearing the delicate mushroom caps during filling.
Pouring melted butter directly into the gaps between the caps in the nine-by-thirteen-inch dish creates localized steam that tenderizes the mushrooms from the outside while preventing the bottoms from drying out. Operating the oven at three hundred fifty degrees Fahrenheit provides enough ambient heat to warm the dense filling completely through without scorching the dairy solids. Monitoring the structural integrity of the caps prevents over-cooking, as mushrooms release significant moisture once heated.
Completing the bake requires a brief two-minute pass under a low broiler to brown the exposed filling and create visual contrast against the pale caps. Visual indicators dictate doneness rather than internal temperature probes, relying strictly on the appearance of bubbling edges and golden-brown surfaces. Removing the pan promptly prevents the cheese from separating and releasing oil back onto the baking dish.
Pairing these rich appetizers requires bright, acidic elements that cut through the high fat content of cream cheese and bacon. Crisp white wines like Sauvignon Blanc or a sharp pickled vegetable platter balance the palate between rich bites. Arranging the finished caps on a heated ceramic platter maintains serving temperature effectively as guests gather.
