Bacon and Cheese Stuffed Mushrooms

Bacon and Cheese Stuffed Mushrooms make a great appetizer or make them for a fun main course at home!

photo by alexa627

INGREDIENTS:

2 tablespoons olive oil

1 pound button mushrooms, stems removed (about 1-inch in diameter)

1 (3 ounce) package cream cheese, softened

¼ cup mayonnaise

2 teaspoons finely chopped onion

1 cup finely shredded cheddar cheese

6 strips bacon, cooked until crisp, drained on paper towels and crumbled

DIRECTIONS:

1. Cook the bacon until crisp, remove to paper towels to cool, then crumble. Reserve 2 tablespoons of the drippings and sauté the onion for 5 to 7 minutes, until tender.
2. In a small bowl, beat together the cream cheese and mayo until smooth. Add the onion, cheddar and bacon; stir until blended and set aside.
3. Heat the oil in a skillet over medium heat. Add the mushrooms in a single layer. You may have to do this step in batches. Cook until they soften and give off some of their liquid. Transfer to paper towels to drain and cool.
4. Stuff the mushrooms with the filling and arrange on a rack in a baking dish.
5. Preheat the broiler and broil until the filling is bubbling. Serve immediately.

Stuffed Mushrooms with Goat Cheese and Herbs

This is a very fun appetizer – Stuffed Mushrooms with Goat Cheese and Herbs!

photo by little blue hen

INGREDIENTS:

1 pound of baby portabella mushrooms, stemmed

½ pound fresh goat cheese

2 tablespoons sour cream

1 teaspoon minced garlic

½ cup mixed fresh herbs: basil, parsley, dill and chives

1 teaspoon thyme

Salt and freshly ground black pepper

Extra virgin olive oil, as needed.

DIRECTIONS:

1. Heat the oven to 400 degrees F. and clean the mushrooms. Lightly grease a baking sheet.
2. Crumble the goat cheese and mix with the sour cream. Stir in the garlic and herbs. Taste and add salt and pepper.
3. Stuff the mushrooms with the cheese mixture and place on the baking sheet. Bake in a preheated oven until lightly browned on top, about 15 minutes. Let cool and serve hot or at room temperature.

Sausage Stuffed Mushrooms

This is a delicious recipe – Breaded Sausage Stuffed Mushrooms!

photo by Nikki L.

INGREDIENTS:

2 tablespoons olive oil

24 medium to large mushroom caps

Salt and pepper

¾ pound Italian sausage, hot or sweet

2 teaspoons minced garlic

½ small onion, minced

½ red bell pepper, seeded and diced

1 rib celery, diced

½ cup dried bread crumbs

1/3 cup grated, Parmesan cheese

DIRECTIONS:

1. Preheat oven to 450 degrees F.
2. Heat a large skillet over medium high heat. Add the olive oil and mushroom caps. Season with salt and pepper and sauté for 6 to 8 minutes. Turn the caps over onto a paper towel lined platter and let set for 5 to 10 minutes.
3. In the meantime, add the sausage to the skillet and cook. Remove to paper towels to drain, reserving the drippings.
4. Add the garlic, onion, bell pepper and celery to the drippings and cook until tender, about 5 minutes. Add the bread crumbs and stir.
5. Stuff the mushroom caps and place on a non-stick baking sheet. Sprinkle with Parmesan cheese and bake in a preheated oven for 10 to 12 minutes; serve immediately.

Spinach Stuffed Mushrooms

This recipe is delicious – Creamed Spinach Stuffed Mushrooms!

photo by norwichnuts

INGREDIENTS:

½ cup mayonnaise

1 (16 ounce) package frozen spinach, defrosted and squeezed dry

1/8 teaspoon ground nutmeg

½ teaspoon garlic salt

¼ pound feta cheese, crumbled

2 tablespoons olive oil

1 pound button mushrooms, stems removed (1-inch diameter)

DIRECTIONS:

1. Heat the oil in a large skillet over medium heat. Add the mushrooms so they are in a single layer. Cook until they soften and give off some liquid. Transfer to paper towels to cool.
2. In a small bowl combine the mayo, spinach, nutmeg, garlic salt and feta cheese, stir well. Stuff filling into the mushrooms.
3. Arrange the mushrooms on a rack in a baking dish. Preheat the broiler and broil until the filling is bubbling.