CREAM CHEESE AND BACON STUFFED MUSHROOMS
This is by far my most requested recipe. It has turned many non-mushroom lovers into converts. They will start by just trying the filling and eventually try one with the mushroom. I usually peel my mushrooms, instead of washing them. (I know you lose some of the vitamins), This way they can be prepared up to the baking point a day ahead.
Provided by Always in the kitch
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 743.7, Fat 71.3, SaturatedFat 29.5, Cholesterol 139.6, Sodium 1119, Carbohydrate 6.2, Fiber 1.2, Sugar 2.1, Protein 21
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