Ingredients for Bacon Onion Cream Cheese Stuffed Mushrooms
- 1 lb large mushrooms
- 4 ounces cream cheese, softened
- 4 slices bacon
- 1/2 cup chopped onion
- 1 clove minced garlic
- 1/4 teaspoon black pepper
- 2 tablespoons reserved bacon grease
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How to Make Bacon Onion Cream Cheese Stuffed Mushrooms
- Preheat oven to 350°F (175°C).
- Cook 4 slices of bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate to drain. Reserve 2 tablespoons of bacon grease in the skillet.
- Add 1/2 cup chopped onion to the skillet with the bacon grease and cook until softened and caramelized, about 5-7 minutes. Set aside with the bacon.
- Remove stems from 1 pound of large mushrooms (cremini or button). Place mushroom caps in a mini-muffin tin.
- In a medium bowl, combine 4 ounces of softened cream cheese, 1 clove minced garlic, and 1/4 teaspoon black pepper. Mix until smooth.
- Crumble the cooked bacon and add it to the cream cheese mixture along with the cooked onions. Stir to combine.
- Spoon or pipe the cream cheese mixture into each mushroom cap, filling them generously.
- Bake for 10-12 minutes, or until the bacon mixture is lightly browned and the mushrooms are tender.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
9g
Fat
39g
Carbs
1g
