These three-ingredient stuffed mushrooms are easy to make and even easier to eat. They are perfect for a party.
1 pound cremini or button mushrooms
1 box (5.2 ounces) soft garlic-herb cheese like Boursin, room temperature
3 slices bacon, chopped
Preheat oven to 350°F.
Fry bacon until browned and crisp. Remove bacon and drain on a paper towel. Reserve bacon drippings.
Lightly coat the bottom of a baking sheet with some of the bacon drippings.
Clean mushrooms and carefully remove the stems, keeping the cap intact (it’s okay if the stems break apart).
Finely chop the mushroom stems and mix them with the garlic-herb cheese and bacon.
Use a spoon to stuff the mushroom caps with the filling. Place the mushrooms in a single layer on the baking sheet.
Bake the mushrooms for 15 minutes (may need more time if mushrooms are large). Remove from the baking sheet and serve.
You can make these ahead, storing the mushrooms after they’ve been stuffed. They will keep in the refrigerator for a few days. Bake them in a preheated oven just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Cuisine: American
- Calories: 138.3
- Sugar: 1.5 g.
- Sodium: 234.2 mg.
- Fat: 12.6 g.
- Saturated Fat: 7.2 g.
- Carbohydrates: 3.3 g.
- Fiber: .9 g.
- Protein: 5.8 g.
- Cholesterol: 34.2 g.
Keywords: mushrooms, garlic herb cheese, bacon