Bacon Stuffed Mushrooms – No breadcrumbs

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This comes from my childhood LOVE of Crab Stuffed Mushrooms from Red Lobster…an absolute Must Have when we would visit on special occasions.  Well, thoses days are long gone…but I can still enjoy these little indulgences! 

 

What you will need:

  • 15-20 small button mushrooms
  • 8 oz cream cheese (room temp. is best)
  • 1/2 c Fresh parmesan cheese (I like it shredded, but grated is fine)
  • 3 cloves of garlic
  • 1 tbsp  EVOO
  • 1/4 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cayenne
  • 4-5 thick slices of Bacon (cooked) chopped
  • Parchment paper
  • Cookie sheet
  • Small frying pan 

 How it’s done:

Preheat oven to 400

  1. Wash mushrooms with wet paper towel, and remove stems
  2. In a small pan, lightly sauté the garlic in EVOO
  3. Once garlic has  cooled, mix all ingredients together
  4. Arrange mushroom caps onto a parchment lined cooking sheet.
  5. Roll mixture into small balls and place into the caps.  Keep in mind the mixture does expand slightly an can over flow the mushrooms
  6. Bake for 20 min (or until bubbly)
  7. Sprinkle with extra parmesan or bacon
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