Bacon and Cream Cheese Stuffed MushroomsFeatured by Dominion Tantara in the Platinum Wine Club.
Juicy mushrooms stuffed with a cream cheese and bacon filling. The bread crumb coating adds a crunchy texture and balanced flavors. Everyone will be asking for this recipe! Pair it with a fantastic Pinot from our monthly Wine Clubs.Yield: 1 - 2 dozen
Prep Time: 15 Minutes
Cook Time: 30 Minutes
• 1 pound medium fresh mushrooms
• 4 strips of bacon, diced
• 1/2 cup minced onion, or use part green onion
• 2 tablespoons minced fresh green bell pepper
• 1 teaspoon salt, or to taste
• 1/8 teaspoon pepper, or to taste
• 3 ounces cream cheese, room temperature
• 1/2 cup fine dry bread crumbs, plain
• 1/4 cup hot water
• Shredded cheese for topping, optional
Clean mushrooms, remove and chop stems; set aside.
Fry bacon in a heavy skillet. With a slotted spoon or spatula, remove the bacon to paper towels to drain. In the bacon drippings, saute the chopped onion, green pepper, and chopped mushroom stems until tender; drain. Add salt and pepper, to taste.
In a bowl combine the bacon mixture with the softened cream cheese. Press mixture firmly into the mushroom caps, mounding a bit.
Place bread crumbs in a small bowl. Turn the filled mushroom caps upside down and press gently in the bread crumbs to coat tops. Place in a 13-by-9-by-2-inch baking pan. Add the 1/4 cup of hot water to pan and bake, uncovered, 20 to 25 minutes at 325 degrees.
If desired, top each mushroom with a small amount of shredded mozzarella, cheddar, or Parmesan cheese and return them to the oven just long enough to melt the cheese.
Makes about 1 1/2 to 2 dozen stuffed mushrooms, depending on the size.