Description
Deliciously crispy bacon and creamy filling stuffed into tender mushroom caps make these bacon stuffed mushrooms the perfect snack or appetizer.
Ingredients
- 6 strips bacon
- 4 ounces cream cheese, softened
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 24 cremini mushrooms
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Instructions
- 1. Preheat your oven to 400°F (200°C).
- 2. In a large non-stick frying pan, fry the bacon over medium heat until crispy, about 3 minutes per side. Transfer the cooked bacon to paper towels to cool and chop into small pieces.
- 3. Lightly grease a large rimmed baking sheet. Wipe the mushrooms with a damp paper towel, remove the stems, and place the caps stem side up on the prepared baking sheet.
- 4. In a mixing bowl, combine the softened cream cheese, grated parmesan, minced garlic, chopped parsley, salt, and black pepper. Mix until smooth and well-blended. Stir in half of the chopped bacon, reserving the rest for topping.
- 5. Fill each mushroom cap with the creamy cheese mixture. Top each stuffed mushroom with a bit of the remaining chopped bacon, gently pressing it down.
- 6. Bake the stuffed mushrooms in the preheated oven for 15 minutes, or until the mushrooms are tender and the tops are lightly browned.