Stuffed Mushrooms


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- One (1) large shallot
- One (1) lb. large portobellos mushrooms
- Two (2) strips of bacon
- One (1) clove of minced garlic
- One (1) 8oz cream cheese
- Pepper
- Parmesan cheese

- Preheat oven to 400 degrees
- Remove mushroom stems
- Finely dice shallots and mushroom stems
- Fry bacon strips on stove
- Once cooked, remove bacon and chop
- Sauté shallots and mushrooms in bacon grease for 5 minutes (During the last minute, add one clove of minced garlic)
- In a bowl, mix sautéed shallots and mushrooms with room temperature cream cheese
- Stuff the mushroom lids with cream cheese mixture
- Place on a sheet pan
- Sprinkle with parmesan
- Add pepper, to taste
- Bake for 20 - 25 minutes
- Garnish with chives

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