Best 9 Cheese N Bacon Stuffed Mushroom Recipes

BLUE CHEESE AND BACON STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small bowl, combine the cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits. Stuff into mushroom caps, a scant tablespoonful in each., Place in a greased 15x10x1-in. baking pan. Sprinkle with remaining bacon bits. Bake, uncovered, at 375° for 18-22 minutes or until mushrooms are tender.

CHEESE 'N BACON STUFFED MUSHROOM RECIPE

Steps:

• Heat oven to 350°F.
• Remove stems from mushrooms; discard or reserve for another use.
• Mix remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.
• Bake 18 to 20 min. or until heated through.

BACON AND CHEDDAR STUFFED MUSHROOMS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
• Preheat oven to 400 degrees F (200 degrees C).
• Remove mushroom stems. Set aside caps. Chop the stems.
• In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
• In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
• Bake in the preheated oven 15 minutes, or until the cheese has melted.
• Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

BACON-STUFFED MUSHROOMS

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.

BACON STUFFED MUSHROOMS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels, reserving bacon drippings in the skillet. Crumble bacon when cooled.
• Remove stems from mushrooms and set stems aside. Place mushrooms, hollow sides up, on a baking sheet; brush the insides with melted butter.
• Chop mushroom stems; cook and stir chopped stems, black olives, green onion, and crumbled bacon in the bacon drippings over medium heat until mushroom stems release their liquid, about 5 minutes. Add garlic, salt, black pepper, and cayenne pepper; stir to coat.
• Tilt the skillet slightly; move vegetable-bacon mixture to one side, allowing the bacon drippings to pool to the other side. Whisk flour into bacon drippings until smooth and paste-like; slowly stir in milk until gravy is smooth. Mix vegetable-bacon mixture into the gravy. Add American cheese and Parmesan cheese; cook and stir until cheeses melt, about 5 minutes. Spoon filling into mushroom caps.
• Bake in the preheated oven until mushrooms are tender and filling is lightly browned, about 20 minutes. Remove mushrooms from baking sheet and cool on platter for 2 minutes before serving.

SKINNY CHEESE AND BACON STUFFED MUSHROOMS

Steps:

• Heat oven to 350°F. Remove stems from mushrooms; reserve caps. Chop enough stems to measure 3/4 cup. Discard remaining stems or reserve for another use. In large bowl, toss mushroom caps with vinaigrette; place stem sides down in ungreased 15x10x1-inch pan.
• Bake 10 minutes. Let stand until cool enough to handle; drain.
• Meanwhile, in 10-inch nonstick skillet, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Remove and discard drippings from skillet.
• In same skillet, heat 1 teaspoon of the olive oil over medium heat. Add onion and chopped mushroom stems; cook 4 to 6 minutes, stirring occasionally, until onion is tender.
• In medium bowl, stir onion mixture, bacon, cheeses and mustard until well blended. Spoon mixture into mushroom caps; place filled sides up in pan. In small bowl, mix bread crumbs and remaining 1/2 teaspoon olive oil; stir in parsley. Sprinkle bread crumb mixture over filled mushroom caps.
• Bake 10 to 15 minutes or until thoroughly heated and cheese is melted. Serve warm.

BACON-BLUE CHEESE STUFFED MUSHROOMS

Steps:

• 1. Preheat the oven to 425 degrees F. Remove the stems from the mushrooms and set aside. Place the caps, stem-side down on a baking sheet and brush the outsides with the oil. Bake until soft, but still holding their shape, 15 minutes.
• 2. Meanwhile, crisp the bacon in a medium skillet over medium heat. Transfer bacon to a paper towel-lined plate and reserve the skillet and drippings. Finely chop reserved mushroom stems and add to the bacon drippings along with the shallot and thyme. Season with salt and pepper and cook, stirring, until mushrooms are dry, about 5 minutes. Add spinach and continue to cook until the spinach wilts,1 minute.
• 3. Transfer mixture to a bowl and add the bread cubes and lemon zest. Chop the cooked bacon, and combine with the mushroom mixture. Place the caps stem side-up on a separate baking sheet and evenly fill each cap with the stuffing. Bake until the mushrooms are hot and lightly browned, about 5 minutes. Place a piece of blue cheese on each mushroom and continue to bake until the cheese just begins to melt, about 3 minutes. Serve.

CHEESE 'N BACON STUFFED MUSHROOMS

Steps:

• HEAT oven to 350°F.
• REMOVE stems from mushrooms; discard or reserve for another use.
• MIX remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.
• BAKE 18 to 20 minute or until heated through.

BACON CREAM CHEESE STUFFED MUSHROOMS

Steps:

• In a small mixing bowl, beat cream cheese until smooth.
• Stir in the bacon, onion and garlic powder.
• Spoon into mushroom caps.
• Place on an ungreased broiler pan.
• Broil 4-6 inches from the heat for 4-6 minutes or until heated through.
• Serve warm.