[pullquote align=”right”]More Mushroom Recipes
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- Meatball Mushroom Extraordinaire
- Wild Mushroom Pasta with Mascarpone Cheese
- Steak and Wild Mushroom Risotto
- MJ’s Mushroom, Bacon, and Swiss Quiche[/pullquote]
I was at the grocery store yesterday and they had large capped mushrooms on markdown because they were just slightly past their prime, whenever I see produce markdowns I snatch them up and come up with a recipe to use them up. Saving money on produce, while not impossible, it is not always easy. Produce is our biggest expense for our household. I use coupons on most of my groceries so that I can spend more on produce.
So I pulled this recipe together from ingredients I already had on hand – cheese and cream cheese that were in the freezer, onion, garlic and spices. Easy.
If you don’t like mushrooms you can totally bake up the filling in a casserole dish and eat it that way. 2 of my kids and myself love mushrooms while my husband and 2 of the kids do not, so I did half of this recipe as stuffed mushrooms and the other half as a dip and served it with some baked pita chips.
- 1/2 lb. bacon, cooked and crumbled
- 24 large capped mushrooms
- 1 (8 oz.) package of cream cheese. at room temperature
- 1 (8 oz.) package of finely shredded mozzarella cheese
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup milk
- 1 tablespoon unsalted butter
- 1/2 yellow onion finely diced
- 1 tablespoon minced garlic
- salt & pepper to taste
Preheat oven to 350°.
In a small sauce pan heat the butter on high heat and sauté the diced onion until they are translucent – 2-3 minutes.
To the sauce pan, add the minced garlic and sauté till everything starts looking a little golden, 1-2 minutes. Be careful not to burn your garlic.
Pour sautéed onion in garlic into a bowl and set aside.
In the bowl of a mixer add cream cheese and milk and beat till fluffy.
Add to the mixer the mozzarella and Parmesan cheese and mix until combined.
Add in the sauteed onion and garlic, and mix.
Add cooked & crumbled bacon, salt & pepper to taste. I like a lot of fresh ground black pepper.
Next take your mushrooms and remove the stems. I like to save the stems to use in soups but you can toss them in the compost pile or trash.
Using a large spoon stuff the mushrooms with the cheese filling, be generous with it!
Place the stuffed mushrooms in a buttered baking dish. I used two handmade pie plates – I collect local pottery, aren’t they beautiful?
Place baking dish/dishes in your preheated oven and baked for 45 minutes or until the cheese is lightly golden brown and bubbly.
Check out more delicious recipes!