Bacon Wrapped Stuffed Mushrooms Recipes

BACON-STUFFED MUSHROOMS

Steps:

• Preheat broiler. Mix cream cheese and garlic powder. Stir in bacon and green onion., Place mushrooms in an ungreased 15x10x1-in. pan, stem side up. Fill with cream cheese mixture. Broil 4-6 in. from heat until heated through, 4-6 minutes.

BACON WRAPPED STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet.
• Bake for 20 minutes in the preheated oven, until the bacon is cooked through.

BACON-WRAPPED STUFFED MUSHROOMS RECIPE

Steps:

• Preheat your oven to 350 F. Remove the stems from each mushroom. Chop the removed stems finely and set aside in a bowl. Mix up the stuffing by adding the garlic, shallot, and parsley to the bowl with the chopped mushroom stems. Season to taste with salt and pepper. Using a small spoon, fill each mushroom cap with the stuffing. Wrap each mushroom with a strip of bacon. Bake the wrapped mushrooms for 20 minutes in the preheated oven. (optional) Drizzle with the BBQ sauce and toss gently until well coated. Serve immediately!

BACON-WRAPPED STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375°F.
• Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
• Using clean hands, carefully remove the stems from the mushrooms and discard, or save for an alternative use.
• Arrange the mushrooms on the baking sheet with the cavities facing up. Set aside.
• Break the baguette into chunks and place in the bowl of a food processor. Pulse into coarse crumbs. (Pro tip: No stale baguette? Use panko instead.)
• In a large bowl, mix breadcrumbs, Parmesan, parsley, thyme, salt, and pepper. Set aside.
• Finely dice the shallot.
• Mince the garlic.
• Heat olive oil in a saute pan over medium-high heat. Once the oil is shimmering, add the shallot.
• Cook until the shallot is softened, 5-6 minutes.
• Add the garlic to the pan and cook for a minute longer, until fragrant.
• Add the cooked shallots and garlic to the bowl of seasoned breadcrumbs.
• Grate the cheese into the bowl, and mix briefly to combine the ingredients.
• Crack the eggs into the bowl of breadcrumbs. Mix vigorously until the stuffing holds together when pinched.
• With a small spoon and clean hands, stuff a generous tablespoon of filling into each mushroom. Pack the filling tightly, using enough so that the mushrooms are domed with stuffing.
• Cut each strip of bacon in half horizontally.
• Wrap one bacon half over the top of each stuffed mushroom, so that the ends meet on the underside. Place the mushrooms seam-side down on the baking sheet, spacing them 2 inches apart.
• Bake on middle rack of oven until mushrooms have released their juices and bacon is crisped, 32-35 minutes.
• Check to see that mushrooms are done. Remove from oven or add time as needed.
• Allow the mushrooms to cool for 5-10 minutes before serving. Leftovers may be refrigerated for up to 2 days.

BACON WRAPPED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Wrap each mushroom with a strip of bacon, and secure with a toothpick. Arrange the mushrooms on a medium baking sheet.
• Bake approximately 15 minutes in the preheated oven, until the bacon is evenly brown. Serve hot.

BACON WRAPPED STUFFED MUSHROOMS

Steps:

• Preheat oven to 350.
• In a medium bowl, mix together the green onions and cream cheese.
• Stuff the mushroom caps with the cheese mixture.
• Wrap a slice of bacon around each mushroom.
• Place on cookie sheet.
• Bake for 20 minutes, or until bacon is cooked through.

BACON WRAPPED CRAB STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with a silpat mat or parchment paper and set aside.
• Wash the mushrooms and pop out the stems. Chop the stems finely. In a large non-stick frying pan over medium heat, saute the onions until softened. Add the garlic and the chopped mushroom stems and season with salt and pepper. Continue to cook for 3-4 minutes until the onions have browned and the mushrooms have released their liquid. Remove from the heat and set aside.
• In a large bowl, mix together the cream cheese and the egg yolk until well combined. Stir in the parmesan cheese and the crab meat. Add the onion mixture and stir well. If the mixture is really soft, place the bowl in the fridge for 5-10 minutes to allow it to firm up before filling the mushrooms.
• Scoop the filling into the mushroom caps and place them on the baking sheet. Fill them up as full as you can, it can be heaped up a bit. If you're using bacon, take half a piece of bacon and lay it across the top of the filled mushroom cap and wrap the ends around, setting it down on the baking sheet on top of the ends to hold them in place. Repeat with the other mushrooms.
• Bake for 20-25 minutes or until the bacon is as well cooked as you would like. Let them cool slightly before eating.