Parmesan and Bacon Stuffed Mushrooms
Sometimes we’re in a daze on what to quickly cook up. In that case these simple yet bold
tasting Parmesan and Bacon Stuffed mushrooms will hit the spot and surely
surprise them. It’s quick, easy and equally delicious recipe by Chef Jason Peru
- 12 Whole Mushrooms
- 1 Tbsp of Vegetable Oil
- 1 Tbsp Of Minced Garlic
- 4 Slices of finely Minced Garlic
- 4 Oz Pack of Cream Cheese (Room Temperature)
- ¼ Tsp of Black Pepper
- ¼ Cup of Powdered Parmesan Cheese
- ¼ Tsp of Paprika
- ¼ Tsp of Chili Powder
Preheat oven to 350 degrees F .Spray a baking sheet with
cooking spray. Clean mushrooms with a damp paper towel. Carefully break off
stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add the minced
garlic and bacon. Sauté for two minutes then add chopped mushroom stems to the
skillet. Fry until any moisture has disappeared, taking care not to burn
garlic. Set aside to cool.
When bacon and
mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black
pepper, paprika powder and chili pepper. Mixture should be very thick. Using a
little spoon, fill each mushroom cap with a generous amount of stuffing.
Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes
in the preheated oven, or until the mushrooms are piping hot and liquid starts
to form under caps.
You can serve these as a great snack as they are with a nice cold glass of sorrel
for your guest. Only problem is that you may have to make more again as they
are simply addictive.