Growing up my family had an entire category of food called "party food". If party food was there, it was a party. We could be sick watching movies on the couch, did NOT matter. Party food made whatever we were doing a bite size delicious party. These are the BEST Creamy Garlic & Bacon Stuffed Mushrooms and they are the party. Stuffed with mouthwatering sautéed garlic, shallot, mushroom and bacon. Then held together with Parmesan, panko bread crumbs and smooth rich cream cheese. I don’t feel like I’m being dramatic when I say these mushrooms are everything.
How to make the BEST Creamy Garlic & Bacon Stuffed Mushrooms
Preheat oven to 350° F. In a medium size mixing bowl add softened cream cheese, ¼ cup of Parmesan, ¾ cup of panko bread crumbs, ½ tablespoon of chopped parsley and stir until evenly blended then set aside.
Remove stem from mushroom caps (set caps aside on a lined baking sheet) and finely dice stems for filling.
Finely dice shallot and mince garlic cloves then combine both ingredients with the chopped mushroom stems.
Dice two slices of bacon and add them to a skillet over high heat. Cook for 2 minutes or until bacon becomes fragrant.
Add diced mushroom stems, minced garlic, shallot, salt, pepper to the skillet with bacon. Stir constantly to avoid any burnt ingredients, cook for 6-8 minutes (or until water comes out of mushrooms and they begin to get a nice color). When that happens melt in a tablespoon of butter (this adds great flavor!).
Remove skillet from heat and evenly combine cooked ingredients with bread crumb/cream cheese filling in your mixing bowl. *filling should be a very thick consistency
Generously spoon filling on each mushroom cap and place baking sheet. Top each mushroom with remaining panko bread crumbs and Parmesan.
Bake for 20 minutes or until panko bread crumbs are golden brown and liquid begins to form under mushroom cap.
BEST Bite Size Appetizer | Mushrooms stuffed with sautéed garlic, shallot and bacon. Held together with Parmesan, panko bread crumbs and cream cheese. YUM!
In a medium size mixing bowl add softened cream cheese, ¼ cup of Parmesan, ¾ cup of panko bread crumbs, ½ tablespoon of chopped parsley and stir until evenly blended then set aside.
Remove stem from mushroom caps (set caps aside on a lined baking sheet) and finely dice stems for filling.
Finely dice shallot and mince garlic cloves then combine both ingredients with the chopped mushroom stems.
Dice two slices of bacon and add them to a skillet over high heat. Cook for 2 minutes or until bacon becomes fragrant.
Add diced mushroom stems, minced garlic, shallot, salt, pepper to the skillet with bacon. Stir constantly to avoid any burnt ingredients, cook for 6-8 minutes (or until water comes out of mushrooms and they begin to get a nice color). When that happens melt in a tablespoon of butter (this adds great flavor!).
Remove skillet from heat and evenly combine cooked ingredients with bread crumb/cream cheese filling in your mixing bowl. *filling should be a very thick consistency
Generously spoon filling on each mushroom cap and place baking sheet. Top each mushroom with remaining panko bread crumbs and Parmesan.
Bake for 20 minutes or until panko bread crumbs are golden brown and liquid begins to form under mushroom cap.
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