What appetizers do you make a beeline for when you're at a party? For me it's always the stuffed mushrooms. They're my absolute favorite-- it doesn't matter what they're stuffed with-- cream cheese, crab, bread crumbs, cheese, (ok, I'm hungry now) just sign me up. There's something about those little mushroom caps of goodness that draw me in. I know I'm not alone either, because I find that whenever I serve stuffed mushrooms at a party, people seem to gravitate to them first and it's one of plates I usually have to keep refilling on the food table (and no, not just because I'm eating them all). :)
Thanks to blessed Pinterest, I've found some new stuffed mushroom recipes with some pretty great filling combinations. I made this recipe for Bacon and Cream Cheese Stuffed Mushrooms that comes from the blog Mountain Mama Cooks (and was pleased to find another food blog full of some fantastic recipes in the process--just one of the many benefits of using Pinterest). The filling is so good--that bacon, cream cheese, and sweet onion combination is pretty incredible. The cream cheese made the filling nice and creamy, while Parmesan, bacon, and onion added some flavor and tang. I like that this recipe uses sweet onion which keeps the onions from being over-powering in the filling. These are definitely a new favorite and I'm looking forward to making them a couple of times during the holidays.
Bacon and Cream Cheese Stuffed Mushrooms:
8 oz. Bacon
1/2 cup. finely minced sweet onion
1 clove garlic, minced
16 oz white button mushrooms
4 oz. cream cheese
1/4 cup grated Parmesan cheese
salt and pepper to taste
Preheat oven to 350 degrees F. Using scissors or a sharp knife, cut raw bacon into small pieces. In a large saute pan, over medium heat, cook bacon until nice and crispy. While bacon is cooking, remove mushroom stems from caps and chop stems into small pieces. When bacon is done, remove from pan and set aside; reserve 2 tablespoons of bacon grease and pour the rest from the pan. Saute onion until soft, about 5 minutes, scraping up any brown bits on bottom of pan. Add chopped mushrooms, stems, and garlic, and cook a few minutes longer. Reduce heat to low. Add cream cheese and Parmesan cheese and stir until cheeses are melted. Add reserved chopped bacon and season to taste with salt and pepper. (Mixture can be made, cooled, and stored, covered, in the fridge for up to 2 days). Remove mixture from heat and stuff mushroom caps generously. Bake mushrooms at 350 degrees for about 20 minutes or until mushrooms are soft and filling is nice and hot.
Recipe from Mountain Mama Cooks