Cheddar & Bacon Mushroom Cakes

Submitted by jessymroberts

"My husband called from work and asked if I would make Stuffed Mushrooms for dinner. I didn't have mushrooms at home and the weather was terrible so I didn't want to drive to the store. This mushroom cake was the result of what was in the pantry/refrigerator... I used canned & fresh mushrooms, as that was what I had on hand. You could use any combination of mushrooms - whatever you have, whatever you like."

 

• Ready In: 25mins
• Ingredients: 15
• Yields: 8 Mushroom Cakes
• Serves: 4

ingredients

• 184.27 g mushrooms, stems & pieces, drained
• 29.57 ml shiitake mushroom, diced
• 1.23 ml salt
• 0.61 ml black pepper
• 113.39 g cream cheese, softened
• 4 slice bacon, diced
• 1 medium onion, diced
• 1 garlic clove, minced
• 14.79 ml fresh chives, snipped
• 14.79 ml fresh parsley, chopped
• 118.29 ml cheddar cheese, shredded
• 118.29 ml Italian seasoned breadcrumbs
• 2 eggs, beaten
• 4-5 garlic cloves, smashed
• 236.59 ml Italian seasoned breadcrumbs, for dredging

directions

1. Heat diced bacon in skillet over medium-high heat until bacon is crisp and crumbly; remove bacon bits, leaving bacon grease in pan. Turn off the heat to the skillet. Add 4-5 crushed cloves of garlic to the bacon grease, remove & discard garlic cloves when fragrant (to flavor the bacon grease - leave in the grease longer for a more intense garlic flavor).
2. Mix all ingredients (minus the cup of breadcrumbs for dredging) together in a bowl; form into patties, dredge in breadcrumbs.
3. Reheat the bacon grease and fry the patties in the bacon grease until golden brown on each side.