- Skill Level: Beginner
- Yield : 12 mushrooms
- Servings : 4-5 (depends on how large the mushrooms are)
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
The secret to ensuring these are not too cloying, is to add spice to the mushrooms while cooking, and to add chopped bacon to the cream cheese mixture. Salt is not used, because the mushrooms and bacon are already high in sodium.
These can be prepped/stuffed a day ahead, and then baked the next day. I prep these on a Sunday and throw in the oven on Monday, when I get home from work. They also reheat well in the oven or microwave.
- 12 large mushrooms
- 1 teaspoon of vegetable oil + a non-stick pan
- 1 tablespoon of garlic, minced
- A pinch of pepper and cayenne pepper
- 8 oz (1 cup) cream cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder (not onion salt)
- 4 slices of bacon - cooked, cooled and minced
- 1/4 cup mayonaisse
- 3 tablespoons grated Parmesan cheese (for topping)
Set oven to 350 degrees.
Clean the mushrooms. Take off the stems, and slice off the dried ends of each stem. Throw the dried-end slices away. Take a small, sharp spoon, and make a larger hole in each mushroom for stuffing (if you run the spoon around the curve of the inside edge, and also press in a bit as you go around, you should be able to make a larger hole and still not break the mushroom). Chop the rest of the stems - and any mushroom bits removed while making the larger holes - finely.
In the small pan, heat the oil over medium heat. Add the minced garlic and chopped mushrooms. Sprinkle a small pinch of pepper and cayenne on the mushrooms. Fry for about 5 minutes, until cooked and fragrant. Set aside to cool.
In a bowl, mix the cream cheese, Parmesan cheese, bacon, spices and mayonnaise well. Add the cooled mushroom/garlic mixture, and mix together.
Fill each mushroom cap generously. Sprinkle the additional Parmesan cheese on top of each.
Bake at 350 degrees, for 20 minutes or until liquid starts to form under the caps.