BACON CORNBREAD STUFFED MUSHROOMS
Steps:
- Preheat oven to 350 degrees F.
- Remove the stems from the mushroom caps and reserve the stems for the (Round 2 Bacon Mushroom Quiche).
- In a skillet, over medium heat, add the bacon and cook until crisp. Remove from the pan and set aside on a brown paper bag or paper towels to drain.
- In the same skillet, add the onions and saute until translucent. Stir in the rosemary, and salt and pepper, to taste, and cook for 2 minutes.
- In a small bowl combine the cream cheese with the leftover crumbled corn muffin tops. Stir in the sauteed onion. Finely chop the reserved cooked bacon and stir into cornbread mixture. If the mixture is too dry add a few tablespoons of warm water. Spoon the filling mixture into each mushroom cap. Arrange on a baking sheet and bake until golden brown and crisp on top, about 15 to 20 minutes. Transfer to a serving platter and serve.
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Maxwell Edits
[email protected]I love the crispy bacon and the sweet cornbread filling in these stuffed mushrooms.
Mohammad Alim uddin
[email protected]These stuffed mushrooms are a great appetizer or side dish. They're also perfect for a party or potluck.
Solido Snak
[email protected]I made these stuffed mushrooms for a party and they were a huge hit! Everyone loved them.
Megan Whittaker
[email protected]These stuffed mushrooms are a great way to sneak some vegetables into your diet.
Gul Saba
[email protected]I've made these stuffed mushrooms several times now, and I always experiment with different fillings. My favorite is a mixture of bacon, cornbread, and crumbled sausage.
abe abhari
[email protected]These stuffed mushrooms are a bit time-consuming to make, but they're definitely worth the effort.
Nbin Pun mogor
[email protected]I'm not a big fan of mushrooms, but I loved these stuffed mushrooms! The filling was so flavorful and the mushrooms were cooked perfectly.
Asenathi Bom
[email protected]These stuffed mushrooms are a great way to use up leftover bacon and cornbread.
Kristen Davis
[email protected]I followed the recipe exactly, but my mushrooms turned out dry and overcooked. I'm not sure what went wrong.
Mahdi Mirani
[email protected]These stuffed mushrooms were a bit too bland for my taste. I think next time I'll add some extra spices to the filling.
Luka Aslamazishvili
[email protected]I made these mushrooms for my family last night and they loved them! Even my picky kids ate them up.
Emory Johnson
[email protected]These stuffed mushrooms are perfect for a party or potluck. They're easy to make ahead of time and can be served hot or cold.
Nek bencho teri maa ki a an
[email protected]I love the combination of flavors in this dish. The bacon and cornbread filling is savory and hearty, while the mushrooms add a earthy sweetness.
Christian Etim
[email protected]I've made these mushrooms several times now, and they're always a crowd-pleaser. They're easy to make and always turn out delicious.
Loreen Anyango
[email protected]These stuffed mushrooms were a hit at my last party! The bacon and cornbread filling was incredibly flavorful, and the mushrooms themselves were cooked to perfection.