Bacon And Fontina Stuffed Mushrooms Recipes

BACON AND CHEDDAR STUFFED MUSHROOMS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
• Preheat oven to 400 degrees F (200 degrees C).
• Remove mushroom stems. Set aside caps. Chop the stems.
• In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
• In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
• Bake in the preheated oven 15 minutes, or until the cheese has melted.
• Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

FONTINA AND BACON-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees.
• Make deep 1-inch-long cut with knife parallel to cutting board inside of each chicken breast half to form pocket. Combine cheese, bacon and basil in small bowl. Evenly stuff pockets with cheese mixture, then press edges together to seal. Brush chicken with olive oil, then dip in bread crumbs, turning to coat. Arrange chicken on baking sheets. Bake 20 minutes or until chicken is thoroughly cooked.
• Meanwhile, cook spinach, water and garlic in 12-inch nonstick skillet over medium-high heat until spinach is wilted. Stir in Sauce and heat through. To serve, arrange hot fettuccine on serving platter, then top with sauce mixture and chicken. Garnish, if desired, with additional chopped basil.

BACON AND FONTINA STUFFED MUSHROOMS

Steps:

• Preheat oven to 425°. In a small bowl, mix the first six ingredients until blended. Arrange mushroom caps in a greased 15x10x1-in. baking pan, stem side up. Spoon about 1 tablespoon filling into each., Drizzle tops with oil. Bake, uncovered, 9-11 minutes or until golden brown and mushrooms are tender.

KETO STUFFED MUSHROOMS

Steps:

• Using a damp pepper towel, wipe each mushroom thoroughly. Then remove the stems using a small spoon
• Chop the stems into fine pieces and set them aside.
• In a frying pan cook the chopped bacon over medium heat, then drop the temperature to medium-low and add the minced garlic and stir for about a minute. Be careful not to let the garlic burn.
• Add the finely chopped mushroom stems to the pan and cook until they soften.
• Bring the temperature back to medium-high and stir in the ground beef and keep mixing until it's fully cooked.
• Lastly, add the cream cheese, cayenne pepper, salt, and black pepper. Stir for another minute to ensure all the flavors combine together.
• Generously stuff each mushroom with the beef filling then transfer the stuffed mushrooms onto a baking sheet lined with foil. Then lightly brush the outside of the mushrooms with a little bit of olive oil. Lastly, sprinkle the shredded fontina on top.
• Preheat the oven to 400 degrees Fahrenheit and bake for about 15-20 minutes or until the mushrooms are tender and the cheese is melted. Serve hot.