Bacon and Fontina Stuffed Mushrooms
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
Ingredients
- 4 ounces cream cheese, softened
- 1 cup 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
Reviews
YUM! I made these for Thanksgiving this year and they were the first dish gone! I couldn't get Fontina cheese so I substituted shredded Smoked Gouda. I also used thick cut bacon and cooked the mushroom stems in with the bacon before adding to the cheeses. No one in my family likes green onions so I used a 1/2 teaspoon of onion powder and 1/2 teaspoon of garlic powder instead. They were a HUGE hit - Everyone LOVED them!!!!
Took me awhile to prep but worth it. Brought these to a friend's giving and they were a big hit.
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Perfect as is.
Made these for thanksgiving and just got told to bring them for Christmas! So delicious, no flavor overpowers the other.
Made these for Thanksgiving. Gone before I noticed. ! Wonderful combo of bacon and fontina cheese. !
I served these at a luncheon. Every lady wanted the recipe. They were delicious and I wouldn't change a thing.
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!