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Bacon and Fontina Stuffed Mushrooms

Name: Bacon and Fontina Stuffed Mushrooms
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 dozen.
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

9 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 10 min.

Makes

2 dozen

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

Bacon and Fontina Stuffed Mushrooms Recipe photo by Taste of Home

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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

Directions

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.
Drizzle tops with oil. Bake, uncovered, 9-11 minutes or until golden brown and mushrooms are tender.

Nutrition Facts

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

Bacon and Fontina Stuffed Mushrooms

Total Time

Makes

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