Sunday, December 11, 2011

Cheese & Bacon Stuffed Portabellas

I've been looking for the perfect stuffed mushroom recipe, and I may just have found it.

12 - 14 large fresh portabella mushrooms (1 lb)
4 oz cream cheese (softened)
1 clove garlic (minced)
1 Tbsp butter
4 slices bacon (cooked and crumbled)
1/2 cup shredded Cheddar Cheese
1 Tbsp chopped fresh parsley

Heat oven to 350 degrees.
Remove stems from mushrooms and set aside.
Place mushroom caps rounded side down on baking sheet.  Bake for 20 minutes.
Meanwhile, clean and chop mushroom stems and place them in a small saute pan with 1 Tbsp butter.  Add the garlic and cook until softened.  Set aside to cool.
Mix the cream cheese, Cheddar cheese, bacon and parsley.  Add the cooled mushroom stem mixture and stir to mix well.
Spoon mixture into mushroom caps.  Bake for 18 - 20 minutes or until heated through.

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