There are a lot of versions out there; however, here is our simple version.
INGREDIENTS:
Large fresh mushrooms (about 24)
Green onions, sliced (about 2)
Garlic clove, minced (1) (optional)
Butter (2-4 Tablespoons)
Cream Cheese (1 8oz. box, softened)
Bacon, cooked and chopped (about 6 slices)
Sea Salt (only a pinch if you are using bacon)
DIRECTIONS:
STEP ONE: Rinse and drain mushrooms on a paper towel. Remove the stems and discard about half. (I use the extra in my morning omelet. You can sauteed them in butter and add to egg. They last a few days in the refrigerator.) Saute the chopped stems in the butter. Add green onion and garlic. Cook until tender.
STEP TWO: In a large bowl, mix together the sauteed stems, onions & garlic with cream cheese & chopped bacon. Now you are ready to stuff mushroom caps with the cream cheese mixture. Nota bene: you can substitute the cheese for shredded cheddar, smoked Gouda, or crumbled blue cheese - However, you will then need to add a little fine dry bread crumbs; about 2/3 cup. We keep it simple with the cream cheese.
Large fresh mushrooms (about 24)
Green onions, sliced (about 2)
Garlic clove, minced (1) (optional)
Butter (2-4 Tablespoons)
Cream Cheese (1 8oz. box, softened)
Bacon, cooked and chopped (about 6 slices)
Sea Salt (only a pinch if you are using bacon)
DIRECTIONS:
STEP ONE: Rinse and drain mushrooms on a paper towel. Remove the stems and discard about half. (I use the extra in my morning omelet. You can sauteed them in butter and add to egg. They last a few days in the refrigerator.) Saute the chopped stems in the butter. Add green onion and garlic. Cook until tender.
STEP TWO: In a large bowl, mix together the sauteed stems, onions & garlic with cream cheese & chopped bacon. Now you are ready to stuff mushroom caps with the cream cheese mixture. Nota bene: you can substitute the cheese for shredded cheddar, smoked Gouda, or crumbled blue cheese - However, you will then need to add a little fine dry bread crumbs; about 2/3 cup. We keep it simple with the cream cheese.
STEP THREE: Arrange the stuffed mushrooms on a baking sheet and bake for 8-10 minutes in a 425 degree oven. Once baked, remove from oven and drain on paper towel. Serve warm....
