Stuffed bacon mushroom caps are the perfect appetizer. Stuffed with a creamy bacon mixture and topped with parmesan, these little bites are full of flavor!
INGREDIENTS
16 ounces of Baby Bella mushrooms
1 tablespoon of extra virgin olive oil
1 tablespoon of chopped garlic
8 ounces cream cheese, softened
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
1 cup bacon, cooked and shredded
1/4 cup mozzarella cheese, grated
INSTRUCTIONS
Preheat the oven to 350°F.
Clean mushrooms with a damp paper towel. Carefully break the stems. Cut the stems extremely thin, discarding the hardest ones.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the pan. Fry until the moisture disappears, being careful not to burn the garlic. Set aside to cool.
Once cooled, stir in the cream cheese, bacon, parmesan cheese, black pepper, onion powder and cayenne pepper.
Fill each mushroom cap with a generous amount of filling. To facilitate the filling of the mushrooms, use a bag of pipe with the tip cut off. Or, use a plastic bag with the corner cut off.
Place the mushroom caps in a clean cast iron skillet.
Sprinkle the mushroom caps with grated mozzarella cheese.
Bake for 20 minutes in the preheated oven, or until the mushrooms are very hot and liquid begins to form under the hats.
Serve immediately.