Bacon and Cream Cheese Stuffed Mushrooms
Servings 20 mushrooms
Calories 63kcal
Ingredients
- 6 slices bacon
- 1 pound button mushrooms
- 4 ounces cream cheese (softened)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 350°. Lightly grease a jelly-roll pan.
- In a large skillet cook the bacon over medium heat until crispy. While the bacon cooks, use a clean dish towel to wipe the mushrooms clean. Remove the stems and coarsely chop them. Place the caps on the baking sheet.
- Once the bacon is crispy, drain it on paper towels and then crumble it. Pour away all but 2 tablespoons of the remaining bacon grease.
- Return the skillet with the remaining bacon grease to the heat. Add the chopped mushroom stems and cook until they are tender. Pour the cooked mushroom stems into a large bowl, and add the crumbled bacon, cream cheese, garlic powder, onion powder, and Parmesan cheese. Stir gently to combine.
- Spoon about 1 tablespoon of the filling into each of the mushroom caps. Bake 18 to 20 minutes or until the filling is heated through.
Nutrition
Calories: 63kcal | Carbohydrates: 2g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 106mg | Potassium: 99mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 0.5mg | Calcium: 29mg | Iron: 0.2mg
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.
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