Mushrooms/Bacon Stuffed

By rainmaker

Ingredients

• 16 oz. Baby Bella Whole Mushrooms
• 1 tablespoon extra virgin olive oil
• 1 tablespoon minced garlic
• 8 oz. 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

Details

Servings 18
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

1. Preheat oven to 350 degrees F.
2. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
3. 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.
4. Once cooled, stir cream cheese, bacon, parmesan cheese, black pepper, onion powder and cayenne pepper together.
5. Fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on clean cast iron skillet.
6. Sprinkle the mushroom caps with shredded mozzarella cheese.
7. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
8. Serve immediately.