Mushrooms are a favorite food of mine. Whenever I find a recipe that has mushrooms in it, I want to try it. When I saw these stuffed mushrooms on my friend, Danelle’s Let’s Dish blog, I couldn’t wait to try them. I found that they were very easy to make, which is a good thing, because they flew off the plate. I took a platter of these to my son’s house and they were an instant hit! Even grandchild #2 loved them, and he is not a fan of mushrooms. These are now a family favorite.I recently went through a phase…a French fried onion ring phase. I would add them to salads, mashed potatoes, vegetables…you name it. So, I tried adding 1/2 cup of the onions to a batch of these, since I make them often. It was a nice to have a change of pace once in a while, but I do prefer the original recipe! But if you love onions, you will enjoy the flavor of the mushrooms by adding the French fried onions. Or you can leave them out. Either way, they are mouthwatering and irresistable!
Tip: Instead of brushing the olive oil on each mushroom, which to me is time-consuming, I found that I could take a plastic bag and pour the olive oil into the bag and just swipe the tops of the mushrooms into the olive oil. Just quickly slide the tops through the olive oil. If you leave them in too long, the olive oil will soak into the mushroom caps.
- About 30 whole fresh mushrooms
- 8-10 slices bacon, cooked and crumbled
- 2 (8 oz.) packages cream cheese, softened
- 1 cup dry breadcrumbs, divided
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- ¼ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper
- 2 tablespoons olive oil
- Preheat oven to 350 degrees F.
- Clean mushrooms; break off stems and discard.
- Combine cream cheese, bacon, ⅓ cup of breadcrumbs, Parmesan and spices.
- Brush mushroom caps with oil and fill with a generous amount of cream cheese filling.
- Dip tops in additional breadcrumbs and place on lightly greased baking sheet.
- Bake for 25-30 minutes until mushrooms are piping hot and liquid starts to form under caps.