These stuffed mushrooms were a delicious snack. Just don’t buy the cheapest bacon you can find like I did. The bacon was stringy. It doesn’t always pay to be cheap 🙂
Start with a pack of about 10 white mushrooms and pull them stems out from the cap like so. Oh yeah and make sure you wash them before de stemming. Preheat oven to 350 degrees.
Chop about 1/4 of a cup of green onions. Use the green ends. Eat the white oniony part with some sea salt if you are a fan of salt and onions.
Put the freshly chopped green onions in the bowl with the cream cheese.
Mix the two together and combine to make a happy family of cream cheese and green onions. Tip: If you let the cream cheese warm up some before trying to mix, it will make your life a lot easier and save you from a bent spoon.
Stuff the cream cheese and green onion mixture into each mushroom cap with a spoon.
Stuff each of your mushrooms and lay them out on a baking pan. I like to over stuff the mushrooms to get the maximum goodness allowed by the laws of nature.
Next we will wrap each stuffed mushroom cap in bacon. Yes, bacon. MMMM Cut slices of bacon in half. Half slice of bacon per mushroom cap.
Just look at how delicious they look. Ok, enough drooling. Wrap the rest of the mushroom caps in bacon. Make sure you wrap the bacon over the top of each mushroom so the you can tuck the ends of the bacon underneath the cap. That way you won’t have to use toothpicks to hold it all together while cooking.
Once all the caps are wrapped and secure, pop them into the oven. I baked them at 350 degrees for about 23 minutes or until the bacon is slightly crisp.
Once the creamy stuffed mushrooms are done, remove them from the oven and place on a serving plate. Let them cool and don’t try to eat one right away while blowing on it to cool it off. The inside stuffing is still piping hot and it burns the heck out of ya. I know from experience. Ouch.
Enjoy! Get the printable recipe here.