This past weekend, I helped to celebrate one of my friends' upcoming nuptials at her bridal shower! It was a wonderful day where we celebrated the bride-to-be...and let me say the food game was on point!!! As for my foodie contribution, I brought along one of my fave apps that I know how to make: bacon stuffed mushrooms! Who doesn't love the cheesy and bacon filled delicious-ness in the bite sized perfection of mushroom caps?!
These are also really easy to make ahead of time, I prepared and stuffed the mushrooms the night before the bridal shower and then just had to bake in the oven the next day and they were ready to serve!
These are a staple at all of my family parties (and we have a lot!) and are definitely a fave with some of my little cousins, who are known to sneak 5, 6, 7 or so of these mushrooms before dinner is even served :)
I can't recommend this recipe enough, it's straightforward, doesn't use any fancy ingredients, and is TRULY a crowd pleaser that everyone will enjoy. Take a peek at the prep pictures & results below and as always, the step by step recipe can be found if you scroll down!!
Using scissors, I cut a whole package of bacon into little strips and fried them until crispy.
Let the bacon bits drain off excess oil on a few paper towels while you prep the other ingredients.
I removed the stems of the mushrooms and left the caps intact, perfect for stuffing!
Don't waste the stems! I gave them a rough chop and sauteed briefly in the reserved bacon oil.
The stuffing is ready to be mixed! Cream cheese, cheddar cheese, bacon, sliced green onions and the sauteed mushroom stems.
Season with some freshly cracked black pepper and a little bit of salt.
Once all mixed, the stuffing should look something like this!
Using a small spoon, spoon about 1/2 a teaspoon of the stuffing into each of the mushroom caps. Place the stuffed mushrooms on a cooling rack on top of a baking sheet... when the mushrooms bake they will let out some moisture, so you want them to be on a cooling rack as to not get all soggy while baking!
After baking for 30 minutes, you will get these delicious cheesy and golden brown stuffed mushrooms caps.. ready to serve as a yummy appetizer at your next party!
These are actually SO SO SO Good! I make them for all my family parties and they are a definitely a fan fave!
These are a great idea if you have a lot of people on the guest list, this recipe makes about 60-70 small mushrooms!
The mushrooms are best served hot, so after taking them out of the oven, I like plating them right away and offering them to my guests asap!
Bacon Stuffed Mushrooms
Makes 60 - 70 stuffed mushrooms
1 package bacon (I like to use the reduced salt bacon)
2 tbsp bacon drippings, reserved after frying the bacon
1 whole bunch of green onions, about 1 cup minced
1 C shredded cheddar cheese
1 C cream cheese (1 bar of packaged cream cheese)
60 -70 small mushrooms
salt and pepper to taste
1. Cut the bacon into small strips using scissors and fry over medium - low heat until they are nice and crispy (like bacon bits), this takes about 8-10 minutes. Remove from oil and place onto a plate covered with paper towels, to allow the excess oil to drip off. Reserve about 2 tbsp of bacon oil.
2. Remove the stems from the mushrooms, savings the mushroom tops for later. Roughly chop the mushroom stems and then sauté the chopped stems in the reserved bacon fat with a pinch of black pepper and salt. Sauté for approximately 6-8 minutes and remove onto a plate covered with paper towles to allow the excess moisture to drain off.
4. Combine the bacon bits, sauteed mushroom stems, cheddar cheese, minced green onions and cream cheese into a large bowl and mix together until everything is combined.
5. Stuff each mushroom cap with the stuffing mixture, I like to use a small spoon and then spoon about 1/2 a teaspoon of the stuffing into each of the mushroom caps.
6. Bake the stuffed mushrooms: Place the stuffed mushrooms on a cooling rack on top of a baking sheet. This will help make sure the mushrooms don't get soggy... because when the mushrooms bake they will let out a lot of moisture, so you want them to be on a cooling rack as to not get all soggy while in the oven! Bake for about 30 minutes at 375 degree F and then serve, devour & enjoy!!!!