Best Bite Size Appetizer | Creamy Bacon Stuffed Mushrooms
BEST Bite Size Appetizer | Mushrooms stuffed with sautéed garlic, shallot and bacon. Held together with Parmesan, panko bread crumbs and cream cheese. YUM!
Servings: 8 servings
Ingredients
- 16 oz whole mushrooms
- 2 slices bacon
- 1 tablespoon butter
- 3 cloves garlic (*measurement is based on medium size cloves)
- 1 shallot
- ½ teaspoon Maldon sea salt flakes or fine sea salt
- ½ teaspoon pepper
- 8 oz cream cheese
- ½ cup Parmesan cheese (divided)
- 1 cup panko bread crumbs (divided)
- 1 tablespoon fresh parsley (divided)
Instructions
- 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.
- Garnish with remaining parsley and serve- Enjoy!
Nutrition
Serving: 2stuffed mushrooms