Bacon Stuffed Mushroom caps are the perfect appetizer! Filled with creamy bacon mixture and topped with parmesan, these little bite-sized treats are bursting with flavor!
INGREDIENTS
- 16 ounces Baby Bella Whole Mushrooms
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- 8 ounces cream cheese, softened
- 1/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
- 1 cup bacon, cooked and crumbled
- 1/4 cup mozzarella cheese, shredded
INSTRUCTIONS
- Preheat oven to 350°F.
- Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
- Once cooled, stir cream cheese, bacon, parmesan cheese, black pepper, onion powder, and cayenne pepper together.
- Fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on clean cast iron skillet.
- Sprinkle the mushroom caps with shredded mozzarella cheese.
- Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
- Serve immediately.
This article and recipe adapted from this site
