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. "
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Fry bacon in medium pan until crisp, remove, drain and crumble. Set aside.
Step 3
Discard all but 2 tablespoons drippings from skillet.
Step 4
Clean mushrooms, remove stems and finely chop only the stems.
Step 5
Saute chopped mushrooms and onions in bacon drippings 3 to 4 minutes, or until tender. Drain well, squeezing between layers of paper towel.
Step 6
Combine mayonnaise, ranch dressing, bacon, onion and cheddar cheese in a small bowl.
Step 7
Fill mushroom caps with mixture and place on a foil lined jelly roll pan.
Step 8
Bake for 15-20 minutes until filling is hot and cheese is melted.
Step 9
Tip: To make ahead, bake 10 minutes, cool and freeze. When ready to use, bake directly from freezer at 350* for 15 minutes.
Tips
No special items needed.