There's something about mushrooms stuffed with cheese and bacon and by something I mean something truly yummy. What I love second best about this Cheesy, Bacon-Stuffed Mushrooms recipe (because clearly cream cheese + bacon is the #1 thing) is that you can make the stuffing ahead of time (yes even the day before!) and stuff and bake the mushrooms just as guests start to arrive.
Simply fry up your bacon.
Then in a bit of leftover bacon grease sauté your onions.
Toss in your garlic.
And finally your mushroom stems.
Then mix in your cheeses and stir until melted.
Crumble your bacon into the cheesy goodness.
Stuff, bake and serve!
1 container of button mushrooms, washed with stems removed (about 15-18 mushrooms)
4 slices of thick cut bacon
1/2 cup onion, sliced into small pieces
1-2 cloves garlic, minced
4 oz, cream cheese (that's half of a Philadelphia Cream Cheese block)
1/4 cup parmesan cheese, grated
salt and pepper to taste
Over medium-high heat cook bacon until almost crispy. Remove from pan, pat dry with paper towel and discard all but 1 Tbsp. of bacon grease from pan.
Meanwhile, chop mushroom stems into small pieces.
Add onion to sauté pan and cook until soft (approx. 5 minutes).
Add garlic and mushroom stems and cook 2-3 minutes more.
Reduce heat to medium-low and add cheeses. Stir gently until melted and combined.
Using your hands rip bacon into small pieces and add to cheese mixture. Add salt and pepper to taste.
Generously stuff mushrooms with cheese mixture and place on baking sheet.
Bake in pre-heated 350F oven for 20 minutes.