Bacon 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 (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 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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet.
• Bake for 20 minutes in the preheated oven, until the bacon is cooked 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:

• Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems.
• Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray.
• Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.
• Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.

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:

• 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:

• 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:

• 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:

• Preheat broiler. In a large skillet, heat 2 tablespoons butter and oil over medium-high heat. Add mushroom caps; cook 2 minutes on each side. Sprinkle with salt. Remove with tongs; drain on paper towels, stem side down., In same pan, heat remaining butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat; stir in remaining ingredients. Spoon into mushroom caps., Place on a broiler pan. Broil 5 in. from heat 2-3 minutes or until filling is browned.

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:

• Wash and drain mushrooms. Remove stems. Reserve caps. Chop enough stems to make 1 cup.
• In a medium saucepan cook stems, onion, and garlic in margarine until tender; stir in bread crumbs and cheese.
• Spoon crumb mixture into mushroom caps.
• Arrange mushrooms in a 15x10x1-inch baking pan.
• Bakin in a 425 degree oven 8 to 10 minutes or until heated through.

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.