Ingredients
Method
Prepare the mushrooms:
- Clean the mushrooms gently with a damp cloth. Remove the stems and finely chop them, setting aside the mushroom caps.
Cook the bacon:
- In a large skillet over medium heat, cook the bacon until crisp. Remove bacon slices, drain on paper towels, then crumble or chop into small pieces. Reserve 2–3 tablespoons of the bacon drippings in the skillet.
Sauté onions and mushroom stems:
- Add the diced onion and chopped mushroom stems to the skillet with the reserved bacon drippings (or butter if you prefer). Sauté over medium heat until soft and fragrant, about 4-5 minutes.
Make the filling:
- In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, cooked bacon pieces, sautéed onions and mushroom stems, garlic powder, and black pepper. Mix until well blended.
Fill the mushroom caps:
- Spoon the cheese and bacon mixture into each mushroom cap, filling them generously.
Add bread crumbs:
- Sprinkle the bread crumbs evenly over the filled mushrooms for a nice crunchy topping.
Bake:
- Preheat your oven to 375°F (190°C). Place the stuffed mushrooms on a baking sheet or in a baking dish. Bake for 20-25 minutes or until the cheese is melted, bubbly, and the bread crumbs are golden brown.
Serve:
- Let the mushrooms cool slightly before serving. Enjoy warm as a savory appetizer or side dish!
- Enjoy!
