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