Ingredients
-
3
-
4
-
1/4
-
1
-
3/4
-
5
-
3
-
4
-
-
-
-
-
-
-
Directions
Bacon and Bleu Cheese Stuffed Mushrooms, This is my version of stuffed mushrooms I went looking for a recipe and couldn’t find anything that fit the occasion You can always leave the Blue Cheese out, just add a bit more cream cheese Ive never measured before, so if something is off, please let me know!, Easy to make and tasty I forgot the green onions I had too much of the filling, so I spread it on bread and toasted It was great So this would be good for bruschetta also I adore blue cheese and it was lost (or well integrated) in this I will try it both without the blue cheese and with much more
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Steps
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1
Done
|
Clean Mushrooms and Remove the Stems from the Caps, Set Stems Aside and Place Mushroom Caps Top Side Down. |
|
2
Done
|
Chop Bacon Into 1/4 Inch by 1/4 Inch Squares and Place in Saute Pan. Cook Until Crispy. Remove Bacon and Set Aside. |
|
3
Done
|
Chop the Stems Finely,and Add to the Bacon Fat Along With the Onion and Garlic. Saute Until the Mushrooms Release Their Liquid and the Bottom of the Pan Is Dry. |
|
4
Done
|
Add Breadcrumbs and Stir to Combine. Remove from Heat and Let Cool. |
|
5
Done
|
in a Seperate Bowl Cream Cheeses and Green Onions. |
|
6
Done
|
Add the Mushroom Mixture and Mix Well. |
|
7
Done
|
to Stuff Mushrooms I Place the Mix Into a Large Plastic Zip Top Bag, and Cut Off the Corner. Sqeeze Enough Mix Into the Caps to Fill the Hole and Make a Rounded Top. |
|
8
Done
|
Bake in a 350 Degree Oven For 15 Minutes. |
