Bacon-Stuffed Mushrooms Recipe
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup real bacon bits
- 1 tablespoon chopped green onion
- 1/4 teaspoon garlic powder
- 1 pound whole fresh mushrooms, stems removed
- 1. In a small bowl, beat cream cheese until smooth. Stir in the bacon, onion and garlic powder. Spoon into mushroom caps. Broil 4-6 in. from the heat for 4-6 minutes or until heated through. Serve warm. Yield: about 2 dozen.
1 each: 46 calories, 4g fat (2g saturated fat), 12mg cholesterol, 103mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 2g protein.
Reviews for Bacon-Stuffed Mushrooms
"I was looking for a simole mushroom recipe to make for an appetizer. This was awesome! Very simple. I did use real bacon that i cooked and sprinkled with some shredded cheddar."
"Super good and super simple. I used the Garden Vegetable for a little added flavor."
"Perfect! Best recipe I've found so far for stuffed shrooms!"
"Always a hit with mushroom lovers. I add more garlic for extra flavor!"
"My guests have come to expect me to try out new recipes on them. This one go rave reviews!"
"Would not change this recipe at all. I take this to parties and people just rave over them. Thanks for a recipe that will stay in my family."
"They were good, but basic. Not a whole lot of flavour."
"Made these for a Christmas party and everyone raved! I followed other's suggestions and baked them covered for 10-15 minutes so the mushrooms were soft. Great recipe!"
"Really enjoyed these, easy to make and very tasty. We love green onion so I added more than recipe asked for. Will be making these again."
"Extremely easy to make! I will have to make these to impress some guests for a party. This recipe is extremely easy to alter to your own taste. Like using real bacon, sautéing onions, using ham (as others suggested) to adding other spices from your cupboard or other cheese from your refrigerator. You almost can't go wrong.I would suggest covering them with tinfoil and baking them for 10-15 minutes before a final broil. Thanks for sharing!"
"These are so easy and delicious! I have made them several times and will make them again soon!"
"These are a bit time consuming b/c of cleaning out the stuffer mushrooms, but worth it! Our guests loved them and next time I'll be doubling the recipe! Yum, yum!"
"Fantastic, I did use real bacon and I did sauté the onion with the mushroom stems chopped fine and added that they are absolutely wonderful they are even good cold my husband loved them I will make them again and again"
"My guests loved these at my appetizer party. They were warm and flavourful and not much work. The key to keeping them from getting rubbery, don't wash the muchrooms in water. Instead, brush off the caps."
"I use real bacon or turkey bacon. After the first time I made these I did not look at the recipe again and forgot the garlic and they are just just as good. I use extra filling on tortillas with ham rolled up and sliced as an extra appetizer."
"Whenever my husband and I have a craving for stuffed mushrooms, this is the recipe we use! It is so quick, easy AND delicious! :D"
"These were so yummy. I did have to cover them and bake a little longer though, they browned before the mushrooms got soft."
"Easy prep and very good."
"the best i would make them any time. try blue cheese or brie."
"Easy, and so tasty. My husband didn't think he'd like them, but he loved it."
"Yum! Made a smalled batch as I was short on cream cheese. I also added a small amount of shredded mozerella. Gone in no time!"
"Great recipe. Took this to a superbowl party and everyone wanted the recipe. Thank you, Angela."
"These are so delicious. The mushroom comes out just a little steamed and the mixture is perfect! I'll be adding this recipe to my favorites! Angela"
"Can these be frozen?Ruth"
"I served these initially at a Superbowl party and got such great reviews that when my sister wanted stuffed mushrooms at her wedding reception, I knew the perfect recipe. And, wow, I couldn't turn around without hearing how delicious these were and if they could have a copy of the recipe."