Prep 20 mins
Cook 10 mins
Everything you ever wanted in a stuffed mushroom!
- 1⁄4 lb button mushrooms or 1⁄4 lb baby portabella mushrooms
- 3 -4 slices bacon
- 4 ounces softened cream cheese or 4 ounces neufchatel cheese
- 1⁄4 cup sharp cheddar cheese or 1⁄4 cup edam cheese
- 2 -3 scallions
- 2 -3 tablespoons Worcestershire sauce
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper, to taste
- The amounts I used are approximations. For the mushrooms, I use the standard size package in the store.
- Preheat oven to 350 degrees.
- Separate the caps from the stems of the mushrooms; you can buy just the caps, but some people use the stems in the filling, and I am one of those people. Wipe the caps gently with a wet cloth or paper towel to remove any residual dirt.
- Cook the bacon until it is quite crispy, and after you remove it, turn the stove down low under the bacon grease.
- Place the mushroom caps top-down in the bacon grease, slightly salt and pepper the insides, and sprinkle a little Worcestershire sauce in the insides. Just barely cook them to let them absorb some of the fat.
- In a food processor, combine the bacon, cream cheese, cheddar or edam, scallions, and if you like, some mushroom stems. Add just a little Worcestershire sauce to this, and salt and pepper to taste. Remember though, the bacon is already salty so you shouldn't need much. Pulse until the mixture is uniform.
- Stuff the mushroom caps with the filling, place on a baking sheet, and bake for about 10-15 minutes, depending on the size of the mushrooms. They should be soft and a little jiggly, and the filling should be very soft.
- These are best served still warm, and I adjust the recipe a little every time depending on what I like. You can top the cooked mushrooms with leftover bacon crumbles, scallions, chives, or whatever you have around.
I personally didn't like the flavor. The recipe worked as written, however I think it has too much worcestershire sauce.