STUFFED MUSHROOMS WITH BACON RECIPES
BACON-STUFFED MUSHROOMS RECIPE: HOW TO MAKE IT
I first tried these bubbly treats at my sister-in-law's house. The tender mushroom caps and creamy filling were so fabulous that I had to get the recipe. It's hard to believe how simple, fast and easy they are. —Angela Coffman, Kansas City, Missouri
Provided by Taste of Home
Categories Appetizers
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield about 2 dozen.
Number Of Ingredients 5
Steps:
- Preheat broiler. Mix cream cheese and garlic powder. Stir in bacon and green onion., Place mushrooms in an ungreased 15x10x1-in. pan, stem side up. Fill with cream cheese mixture. Broil 4-6 in. from heat until heated through, 4-6 minutes.
Nutrition Facts : Calories 51 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 79mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
BEST EVER STUFFED MUSHROOMS RECIPE: HOW TO MAKE IT
At party time, I bring out a platter of my easy stuffed mushrooms. I like to make mine with reduced-fat sausage, but you can use regular for an indulgent treat. —Debby Beard, Eagle, Colorado
Provided by Taste of Home
Categories Appetizers
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink and onion is tender, 6-8 minutes, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, bottom side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, until mushrooms are tender, 12-15 minutes.
Nutrition Facts : Calories 79 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 167mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
More about "stuffed mushrooms with bacon recipes"
BEST EVER STUFFED MUSHROOMS RECIPE: HOW TO MAKE IT
At party time, I bring out a platter of my easy stuffed mushrooms. I like to make mine with reduced-fat sausage, but you can use regular for an indulgent treat. —Debby Beard, Eagle, Colorado
From tasteofhome.com
Reviews 4.7
Total Time 35 minutes
Category Appetizers
Calories 79 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 35 minutes
Category Appetizers
Calories 79 calories per serving
- Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink and onion is tender, 6-8 minutes, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, bottom side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, until mushrooms are tender, 12-15 minutes.
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STUFFED MUSHROOMS RECIPE | EPICURIOUS
This classic stuffed mushroom recipe starts with the crunchiest homemade breadcrumbs, mixed with Parmesan, sautéed vegetables, herbs, and garlic.
From epicurious.com
Reviews 3.4
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Reviews 3.4
Total Time 45
- Turn mushroom caps over, then mound mushroom filling in mushroom caps, pressing gently (there will be some filling left over). Bake in middle of oven until mushrooms are tender and stuffing is golden brown, about 20 minutes.
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STUFFED MUSHROOMS RECIPE - NYT COOKING
This classic hors d'oeuvres recipe first appeared in The Times in a February 1981 column by Craig Claiborne on the then-popular topic of no-salt cooking. Mushrooms, he said, are “the one basic ingredient best suited to a no-salt cookery,” noting a “depth of flavor” and “a meat-like consistency.” We may have relaxed our beliefs regarding our salt consumption, but this more than 30-year old recipe remains a reader favorite. It's also blessedly easy to make. After removing the stems from the mushrooms, you simply sauté the caps with a little butter, lemon juice and black pepper (we won't tell if you add a little salt). Make a simple stuffing of chopped mushroom stems, shallots, garlic, celery, thyme, egg, bread crumbs and shredded Gouda. Stuff the mushroom caps, drizzle with butter and bake for about 15 minutes. See? The 1980s weren't so bad.
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Reviews 4
Total Time 40 minutes
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Calories 146 per serving
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Cuisine french
Calories 146 per serving
- Place the mushrooms caps in the oven and bake 15 minutes.
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STUFFED MUSHROOMS RECIPE - NYT COOKING
This classic hors d'oeuvres recipe first appeared in The Times in a February 1981 column by Craig Claiborne on the then-popular topic of no-salt cooking. Mushrooms, he said, are “the one basic ingredient best suited to a no-salt cookery,” noting a “depth of flavor” and “a meat-like consistency.” We may have relaxed our beliefs regarding our salt consumption, but this more than 30-year old recipe remains a reader favorite. It's also blessedly easy to make. After removing the stems from the mushrooms, you simply sauté the caps with a little butter, lemon juice and black pepper (we won't tell if you add a little salt). Make a simple stuffing of chopped mushroom stems, shallots, garlic, celery, thyme, egg, bread crumbs and shredded Gouda. Stuff the mushroom caps, drizzle with butter and bake for about 15 minutes. See? The 1980s weren't so bad.
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Cuisine french
Calories 146 per serving
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Cuisine french
Calories 146 per serving
- Place the mushrooms caps in the oven and bake 15 minutes.
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