Stuffed Mushrooms with Cream Cheese and Bacon Recipe
Ingredients
- 8 oz. Chive Cream Cheese*
- 4 strips of bacon cooked
- 2 Tbsp. fresh rosemary chopped
- ¾ cup Parmesan cheese grated
- ⅛ cup shallots minced
- mushrooms cleaned and stems and gills removed
- 1 tsp salt
- 1 teaspoon pepper
Instructions
- Preheat oven to 400° (for the bacon and the mushrooms). Place the bacon on a baking sheet and bake for approximately 15-20 minutes or until desired crispiness is reached.
- While the bacon is cooking, prepare the mushrooms by removing the stems and gills from the mushroom. Set aside the mushroom caps.
- Once the bacon is ready, move the bacon onto a plate layered with several paper towels to soak up the excess grease. Chop or cut using kitchen scissors once it has cooled.
- Next, mince the shallots and the rosemary.
- Add the cream cheese, rosemary, shallots, ½ cup of grated Parmesan, salt and pepper to your mixing bowl. Stir thoroughly. Using a small spoon, scoop out some of the cheese mixture and spoon into the inside of the mushroom.
- Top with the remaining Parmesan cheese and place in the oven for 10-20 minutes.
- Once the cheese is brown on top, remove the mushrooms and serve. If desired, you can garnish with sliced green onions or chopped fresh chives. These are best served warm.
Notes
*If you can't find Chive Cream Cheese at the store, mix a brick of regular cream cheese with some freshly cut chives.