Created by: Deely
Created on November 9, 2011
Cheesy Bacon Stuffed Mushrooms
"I've been making these tasty morsels for years and they've always been a crowd pleaser. I always keep some in the freezer during the holidays, for unexpected guests. Try adding Worcestershire, hot sauce or Cajun seasoning to give them a little more kick. Make them your own. "
|Add to Recipebook||Add Your Photo|
|Add to Menu||Add Private Note|
|Add to Shopping List||Add to Planner|
|Rate / Review Recipe (1)||Send to Email|
|Save recipe / favorites||Print This Recipe|
Prep Time: 30mPT30M
Cook Time: 15mPT15M
Wow! Delicious mushroom appetizer or side dish! I cooked the bacon yesterday morning reserving bacon and reserved 2 tablespoons of the drippings to be used last night for dinner. I also used half the pack of large button mushrooms for this recipe as.... Read more
- 8 ounces medium button mushrooms
- 6 slices bacon
- 1/4 cup onion, finely chopped
- 3 tablespoons mayonnaise or salad dressing
- 1/2 teaspoon dry ranch dressing
- 1/2 cup cheddar cheese, shredded
What You Will Need
No special items needed.
Preheat oven to 350 degrees.
Fry bacon in medium pan until crisp, remove, drain and crumble. Set aside.
Discard all but 2 tablespoons drippings from skillet.
Clean mushrooms, remove stems and finely chop only the stems.
Saute chopped mushrooms and onions in bacon drippings 3 to 4 minutes, or until tender. Drain well, squeezing between layers of paper towel.
Combine mayonnaise, ranch dressing, bacon, onion and cheddar cheese in a small bowl.
Fill mushroom caps with mixture and place on a foil lined jelly roll pan.
Bake for 15-20 minutes until filling is hot and cheese is melted.
Tip: To make ahead, bake 10 minutes, cool and freeze. When ready to use, bake directly from freezer at 350* for 15 minutes.
- Serving Size: 1 (132.5 g)
- Calories 361.9
- Total Fat - 11.4 g
- Saturated Fat - 4.9 g
- Cholesterol - 40.6 mg
- Sodium - 741.2 mg
- Total Carbohydrate - 46.9 g
- Dietary Fiber - 6.9 g
- Sugars - 1.6 g
- Protein - 19 g
- Calcium - 139.7 mg
- Iron - 1.9 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.5 mg