Bacon And Cheddar Stuffed Mushrooms Recipes

Steps:

• Place bacon in a large, deep skillet.
• Cook over medium high heat until evenly brown.
• Drain, dice and set aside.
• Preheat oven to 400 degrees F.
• Remove mushroom stems.
• Set aside caps.
• Chop the stems.
• In a large saucepan over medium heat, melt the butter.
• Slowly cook and stir the chopped stems and onion until the onion is soft.
• Remove from heat.
• In a medium bowl, stir together the mushroom stem mixture, bacon and 1 cup Cheddar.
• Mix well and scoop the mixture into the mushroom caps.
• Bake in the preheated oven 15 minutes, or until the cheese has melted.
• Remove the mushrooms from the oven, and sprinkle with the remaining cheese.
• Put into the oven for a couple of seconds to melt if desired.
• To freeze: Flash freeze them before baking in the oven.
• A freezer bag would work great for storing these.
• Let defrost and then add cheese and bake in oven for 15 minutes.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
• Preheat oven to 400 degrees F (200 degrees C).
• Remove mushroom stems. Set aside caps. Chop the stems.
• In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
• In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
• Bake in the preheated oven 15 minutes, or until the cheese has melted.
• Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

Steps:

• Preheat the oven to 425 degrees F.
• If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
• Heat the butter over medium-high heat. Add the chopped mushroom stems, celery and shallots and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
• Add the bacon, goat cheese and chives to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
• Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

Steps:

• De-stem mushrooms and reserve stems.
• Lightly coat mushroom caps with olive oil and place in a small cooking sheet top down.
• Preheat oven to 425.
• in a saute pan over low-medium heat, saute mushrooms and basil until lightly brown. Add chopped cherry tomatoes and all but 3 Tbsp of bacon. Turn off heat and stir until well mixed.
• Place mix inside the cap of each mushroom trying not to over fill.
• Bake for 20 minutes. Then remove and top each with an equal portion of cheese. Set oven to High Broil and return mushrooms to heat watching closely. When cheese becomes slightly brown, remove from oven and top with remaining bacon.
• Allow to cool and Serve.

Steps:

• Remove stems from mushrooms and finely chop; set caps aside. In a large skillet, saute the mushrooms, bacon, red pepper, onion, salt and pepper in oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Remove from the heat. Stir in cheeses. Fill each mushroom cap with about 1 tablespoon of filling. , Place on foil-lined baking sheets. Bake at 400° for 16-20 minutes or until mushrooms are tender.

Steps:

• Heat oven to 350°F.
• Remove stems from mushrooms; discard or reserve for another use.
• Mix remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.
• Bake 18 to 20 min. or until heated through.

Steps:

• Dice bacon and fry until very crisp. Drain on paper towel.
• Mix onion and Worcestershire sauce with softened cream cheese.
• Add bacon; mix well.
• Clean and remove stems from mushrooms.
• Fill mushroom caps with cream cheese mixture.
• Mushrooms can be refrigerated at this point, if made in advance.
• Bake in preheated oven, 375°F for 13 to 15 minutes, or until tops are lightly golden.
• Watch carefully the last few minutes.

Steps:

• Heat oven to 350°F. Remove stems from mushrooms; reserve caps. Finely chop half of the stems; discard remaining stems.
• In small bowl, combine chopped mushroom stems, stuffing mix, cheese, butter and onion; mix well. Spoon about 1 teaspoon mushroom mixture into each mushroom cap. Place on ungreased cookie sheet.
• Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve warm.

Steps:

• Clean mushrooms, remove stems.
• Fry bacon until crisp and then crumble.
• Sauté onions in a bit of the bacon grease until softened.
• In a small bowl mix crumbled bacon, Miracle Whip and onions. Sometimes I go ahead and mix in cheese.
• Fill each cap with mixture, then if you didn't mix in your cheese already, sprinkle the tops with cheese.
• Bake at 300°F until cheese is melted and warmed through.

Steps:

• Preheat broiler. Mix cream cheese and garlic powder. Stir in bacon and green onion., Place mushrooms in an ungreased 15x10x1-in. pan, stem side up. Fill with cream cheese mixture. Broil 4-6 in. from heat until heated through, 4-6 minutes.

Steps:

• Preheat oven to 400 degrees.
• Wash the portobellos then scrape out the gills and remove the stems.
• Place them cap down in a pan then drizzle 2 tbsp of olive oil over them.
• Roast in the oven for 12 minutes.
• While they are roasting, in a skillet over medium heat add a tbsp of olive oil.
• Chop the onions up and put them to the skillet. Cook until they start to brown, about 5 minutes.
• Add the bacon and cook for an additional 2 minutes.
• Remove from heat and stir in the cream cheese.
• Take the mushrooms out of the oven salt and pepper them, then turn them over and salt and pepper them again.
• Spread the mixture onto the mushrooms.
• Distribute the Parmesan cheese over each mushroom.
• Distribute the Mozzarella Cheese on each mushroom.
• Place back into the oven for 5 minutes.
• Take out and enjoy!

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels, reserving bacon drippings in the skillet. Crumble bacon when cooled.
• Remove stems from mushrooms and set stems aside. Place mushrooms, hollow sides up, on a baking sheet; brush the insides with melted butter.
• Chop mushroom stems; cook and stir chopped stems, black olives, green onion, and crumbled bacon in the bacon drippings over medium heat until mushroom stems release their liquid, about 5 minutes. Add garlic, salt, black pepper, and cayenne pepper; stir to coat.
• Tilt the skillet slightly; move vegetable-bacon mixture to one side, allowing the bacon drippings to pool to the other side. Whisk flour into bacon drippings until smooth and paste-like; slowly stir in milk until gravy is smooth. Mix vegetable-bacon mixture into the gravy. Add American cheese and Parmesan cheese; cook and stir until cheeses melt, about 5 minutes. Spoon filling into mushroom caps.
• Bake in the preheated oven until mushrooms are tender and filling is lightly browned, about 20 minutes. Remove mushrooms from baking sheet and cool on platter for 2 minutes before serving.