I LOVE mushrooms any way I can get them. I made this recipe up one night because I was craving something different. Even my then 3 year old who said she didn’t like mushrooms gobbled them up! WARNING: These are addictive and it’s a fattening dish because of the bacon drippings and or butter :)… but please go ahead and give them a try!
12 button mushrooms or cremini (baby portabella) cleaned,stems removed
4 slice bacon cooked crisp
3 slice bacon, cooked to the limp stage
mushroom stems, diced
1/4 c onion, diced
8 oz cream cheese, room temperature
1/2-1 c sharp cheddar cheese, shredded
1/2 tsp garlic powder
black pepper, to suit your taste
2-3 Tbsp butter or reserved bacon drippings, your choice
1/2 c bread crumbs, seasoned or plain
1. Clean mushrooms and set aside. Cook 3 slices of bacon to the limp stage and the other 4 crisp. In your bacon drippings add onion and diced mushroom stems. Cook until soft.
2. Chop crisp bacon into small pieces. In a mixing bowl add cream cheese. Stir in your crisp bacon, cheddar cheese, onion/mushroom mixture, black pepper and garlic powder.
3. Spray a 9×13 inch casserole dish or sheet pan with cooking spray. Fill each mushroom with as much cheese filling as it will hold. Cut each slice of limp bacon into 4 pieces, so that one will fit onto each mushroom.
4. Sprinkle bread crumbs on top of bacon covered mushroom and drizzle with bacon drippings or melted butter. Place in 350 preheated oven for 20 minutes, until brown on top. Enjoy!!