On some Friday nights, I just don’t feel like cooking an elaborate meal, but luckily “appetizer night” always works well in my house.
These stuffed mushrooms are always one of my favorites. You can also vary this recipe easily, swapping out sausage for bacon or red onions for green onions, or adding hot sauce, bleu cheese and a variety of other ingredients.
They cook up quickly in the oven, and they are great with a meat and cheese board, an antipasto platter or just by themselves.
8 oz large button mushrooms, stems removed and brushed clean
4 oz cream cheese
4 oz bacon, cooked crisply and crumbled
4 Tbs green onions, chopped
salt and pepper, to taste
Combine the cream cheese, bacon, green onions, and salt and pepper.
Remove stems from mushrooms and brush clean. You might need to scoop out some of the mushroom gills if the caps aren’t big enough to hold the filling. Place a heaping tablespoon of filling in each mushroom.
Preheat oven to 375° F. Place mushrooms on a baking sheet, and bake for approximately 20 minutes. Serve warm.
Nutritional Information: Calories Per Serving: 266, Calories from Fat: 197, Fat: 22 g (10 g Saturated Fat), Cholesterol: 62 mg, Sodium: 743 mg, Carbohydrates: 4 g, Fiber: 1 g, Sugar: 2 g, Protein: 15 g.
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