Stuffed Mushrooms
Difficulty:
Stuffed mushrooms
serves 6
- 1 pound of bacon
- 8 ounces of softened cream cheese
- 2 tablespoons of chopped green onion
- 1 teaspoon of hot pepper sauce
- 2 teaspoons of dried oregano
- 18 large (stems removed) mushrooms
Preheat oven to 375 degrees.
Cut bacon into 1 inch pieces. Fry until crisp and drain on a paper towel.
Mix bacon, cream cheese, green onion, hot pepper sauce, oregano.
Wash mushrooms and remove stem.
Fill mushroom caps with cream cheese mixture and place in baking dish.
Bake 18-21 minutes or until fork tender.
Stuffed mushrooms
serves 6
- 1 pound of bacon
- 8 ounces of softened cream cheese
- 2 tablespoons of chopped green onion
- 1 teaspoon of hot pepper sauce
- 2 teaspoons of dried oregano
- 18 large (stems removed) mushrooms
Preheat oven to 375 degrees.
Cut bacon into 1 inch pieces. Fry until crisp and drain on a paper towel.
Mix bacon, cream cheese, green onion, hot pepper sauce, oregano.
Wash mushrooms and remove stem.
Fill mushroom caps with cream cheese mixture and place in baking dish.
Bake 18-21 minutes or until fork tender.
Like our videos? Subscribe for free!
Stuffed mushrooms make a delicious hors-d’oeurve or an attractive side dish.
Want to Know More?
Mushrooms: Washing and Storing
Portobello and Goat Cheese
15 Simple Appetizers Your Guests Will LoveGet startcooking for Free
Are you a busy person who just never got around to learning the basics of cooking? We built startcooking.com just for you. You'll learn how to make quick and tasty meals, plus learn the basic cooking skills you'll need. Get ready to start cooking!
More Recipes
Related Tips and Techniques
Blogroll
Step-by-Step (Photo-Tutorial) Sites
- Cooking For Engineers
- Crepes of Wrath
- Dining Alone
- Dishing With Di
- Dutch Girl Cooking
- For the Love of Cooking
- Macheesmo
- Marin Mama Cooks
- Noble Pig
- Smitten Kitchen
- Sugar Cookies
- The Cozy Kitchen
- The Parsley Thief
- The Pioneer Woman
- The View from Great Island
- Use Real Butter
- Vegan Yum-Yum
12 Comments
Kathy Maister said:
Me Again! I thought I would add a few extra tips on how to dispose of bacon fat.
If you cook bacon in a microwave oven, the bacon fat gets absorbed into the paper towels as it cooks. After cooking the bacon in the fry pan you need to dispose of the hot bacon fat. The one thing you should never do is pour it down the drain! I pour the fat into a small custard cup and let it cool off, then stick it in the refrigerator. Once it turns into a solid you can scoop it out of the dish and throw it away. Of course some people use it to add extra flavor to other foods. A small amount of bacon fat does wonders to refried beans. Cheers!
justin said:
I love hot sauce! I have about 20 different kinds… I’m wondering if there is a particular type of hotsauce you prefer for this recipe?
Kathy Maister said:
Just about any hot sauce would compliment mushrooms, bacon, cream cheese and green onion. I would suggest you use YOUR favorite hot sauce! I think hot sauce is very specific to each individual. Some people like it really hot, others, not so much! My taste buds go numb once my mouth catches on fire from too much hot sauce!
Beth said:
The mushrooms look wonderful and are much easier than my recipe for crab stuffed mushrooms. The crab ones are delicious though. I marinate them in the refrigerator in Italian Salad dressing before filling them with crab and bread crumbs and one egg and a bit of mayo to bind it together. You just bake them in the oven and serve them hot to your guests. I think your recipe will be substitued the next time I make stuffed mushrooms and see how they go over. I also drizzle some of the Italian dressing over the top of the mushrooms when they come out of the oven for a bit more tang. I will try Justins suggestion of the hot sauce on them. New cooking ideas are such fun. I am really enjoying your blog Kathy.
Beth in Calgary
Brenda King said:
Great recipe! I will be using it as part of my Thanksgiving dinner. Keep up the good work.
Mary said:
Hi, I would like to make stuffed mushrooms, and I was looking for a different stuffing. I can’t have cream cheese, because I have a dairy allergy. Is there another stuffing that you can suggest as an option? I read another comment above about crabmeat stuffing too. If you have another suggestion that would be good too!
Kathy Maister said:
Mary, This recipe (with crabmeat)looks delicious! Often bread crumbs and cheese are used to bind the fillings for stuffed mushrooms. This Sausage Stuffed Mushroom recipe from Skinny Chef looks really tempting!
Michele said:
Thank you. This little video was wonderful. It captures a woman who loves what she is doing and I had a little giggle rise up in my spirit. You made my day – and will help me serve a delicious treat to a girl’s pajama party from work. Thanks again. Michele
Kathy Maister said:
Thanks Michelle!
I do love to cook and have designed my videos to show just how much fun cooking can be. Glad you liked it!
Cheers,
Kathy
Little Rock Wedding said:
Thank you your post is wonderful.
Samantha said:
Thanks for this video! I love stuffed mushrooms, but here in Maine a lot of the stuffing is made with shellfish–I have a shellfish allergy (I know, quite ironic to live in Maine and be allergic to Lobster!!).
Cindy said:
Thanks for the additional reminder about bacon fat. Looks like a great recipe! My husband will enjoy the hot sauce. They look so beautiful when done. I think I will like these better than the stuffed mushrooms I have made in the past with breadcrumbs. thank you!!