Canadian Bacon Stuffed Mushrooms Recipes

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CANADIAN BACON-STUFFED MUSHROOMS



Canadian Bacon-Stuffed Mushrooms image

"I served this to company during the holidays and their response was great," writes Joan Airey of Rivers, Manitoba. "For extra color, I sometimes sprinkle the mushrooms with fresh parsley after they're baked."

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 30-35 appetizers.

Number Of Ingredients 10

30 to 35 large fresh mushrooms
1/4 pound Canadian bacon, diced
1/3 cup chopped sweet red pepper
1/4 cup chopped red onion
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
1 teaspoon minced garlic
1/2 cup crumbled goat cheese or feta cheese
1/2 cup shredded cheddar cheese

Steps:

  • Remove stems from mushrooms and finely chop; set caps aside. In a large skillet, saute the mushrooms, bacon, red pepper, onion, salt and pepper in oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Remove from the heat. Stir in cheeses. Fill each mushroom cap with about 1 tablespoon of filling. , Place on foil-lined baking sheets. Bake at 400° for 16-20 minutes or until mushrooms are tender.

Nutrition Facts : Calories 34 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 93mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

BACON STUFFED MUSHROOMS



Bacon Stuffed Mushrooms image

Bacon Stuffed Mushroom caps are the perfect appetizer! Filled with creamy bacon mixture and topped with parmesan, these little bite-sized treats are bursting with flavor!

Provided by Amanda Rettke

Categories     Appetizer

Time 40m

Number Of Ingredients 10

16 ounces Baby Bella Whole Mushrooms
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
8 ounces cream cheese, (softened)
¼ cup freshly grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper
1 cup bacon, (cooked and crumbled)
¼ cup mozzarella cheese, (shredded)

Steps:

  • Preheat oven to 350°F.
  • Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
  • Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
  • Once cooled, stir in the cream cheese, bacon, parmesan cheese, black pepper, onion powder, and cayenne pepper. Mix together.
  • Fill each mushroom cap with a generous amount of stuffing. To make filling the mushrooms easier, use a piping bag with the tip cut off. Or, use a plastic baggie with the corner cut off.
  • Arrange the mushroom caps on a clean cast iron skillet.
  • Sprinkle the mushroom caps with shredded mozzarella cheese.
  • Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
  • Serve immediately.

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