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Bacon and Fontina Stuffed Mushrooms Recipe

Bacon and Fontina Stuffed Mushrooms Recipe

What's better than lots of bacon and cheese in a mushroom cap...yum. They'll be a hit with your guests too.—Tammy Rex, New Tripoli, Pennsylvania
TOTAL TIME: Prep: 30 min. Bake: 10 min. YIELD:24 servings

Ingredients

  • 4 ounces cream cheese, softened
  • 1 cup (4 ounces) shredded fontina cheese
  • 8 bacon strips, cooked and crumbled
  • 4 green onions, chopped
  • 1/4 cup chopped oil-packed sun-dried tomatoes
  • 3 tablespoons minced fresh parsley
  • 24 large fresh mushrooms (about 1-1/4 pounds), stems removed
  • 1 tablespoon olive oil

Directions

  • 1. Preheat oven to 425°. In a small bowl, mix the first six ingredients until blended. Arrange mushroom caps in a greased 15x10x1-in. baking pan, stem side up. Spoon about 1 tablespoon filling into each.
  • 2. Drizzle tops with oil. Bake, uncovered, 9-11 minutes or until golden brown and mushrooms are tender. Yield: 2 dozen.

Nutritional Facts

1 stuffed mushroom equals 60 calories, 5 g fat (2 g saturated fat), 13 mg cholesterol, 105 mg sodium, 2 g carbohydrate, trace fiber, 3 g protein.

Reviews for Bacon and Fontina Stuffed Mushrooms

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MY REVIEW
Reviewed Dec. 29, 2015

"Perfect as is."

MY REVIEW
Reviewed Dec. 17, 2014

"Made these for thanksgiving and just got told to bring them for Christmas! So delicious, no flavor overpowers the other."

MY REVIEW
Reviewed Dec. 1, 2014

"Made these for Thanksgiving. Gone before I noticed. ! Wonderful combo of bacon and fontina cheese. !"

MY REVIEW
Reviewed Oct. 31, 2014

"I served these at a luncheon. Every lady wanted the recipe. They were delicious and I wouldn't change a thing."

MY REVIEW
Reviewed Oct. 31, 2014

"Absolutely delicious! I have been looking for a perfect stuffed mushroom recipe, and I think I have found my GO TO for stuffed mushrooms! I love the fact that there is no stuffing in this recipe. That usually takes over the flavor, and texture. I did have to substitute shredded gouda cheese for the fontina. And, I used 3 teaspoons of dried parsley, as I did not have fresh. I also lightly salted the mushrooms. Love this recipe!"

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