BACON PARMESAN STUFFED MUSHROOMS
Mushrooms are usually one of those foods that you either love or hate. But if you are one of the lucky ones to enjoy them then you might be interested in knowing a few facts about these little gems. They are made up of about 90 % water and surprising high in potassium. Did you know that a single Portabella mushroom can contain more potassium than a banana?
That is awesome for people like me that are huge fans of those old yellow bananas. Along with providing us with good potassium, mushrooms help us get out Vitamin D which is unusual for fruits and veggies. They are able to produce this important vitamin when exposed to sunlight. Who knew, a fungus could do us so many favors, right?
The mushroom is used in many cuisines throughout the world and it is often used as a meat alternative in Vegan and Vegetarian dishes around the world.
Have I impressed you yet, with all my knowledge? I bet you guys didn’t know I was so smart about fungus, did you? I am no expert by any means, but I love mushrooms and I am a nerd when it comes to food and how it grows. You may not enjoy researching your food as much as I do, but if you love mushrooms then you will want to keep the ingredients for these babies around at al times!
This recipe would make a great party appetizer, a big hit at any potluck, or a yummy side dish at dinner. Stuffed mushrooms are one of my favorite one bite wonders. They are small enough to just pop in your mouth but they pack big flavor in that small bite!
Of course, you could totally use a fork and be more dainty than I am with them, but I just can’t help myself once I take the first bite of cheesy bacon goodness! Oh my, they are just so dreamy.
Prepping and preparing the mushrooms is even quicker if you set your cream cheese out on the counter to soften and cook your bacon ahead of time. This will save time in your prep work when you are ready to make them. I think the hardest part of these stuffed mushrooms is showing restraint when you are placing them on the serving platter! They are glorious and very tempting!
TO FUNGI OR NOT TO FUNGI!
Not only is the filling very delicious in these mushrooms it would work great as a dip for veggies and it is super good as a stuffing in those colorful mini peppers. I stuff and bake the peppers the same way I do the mushrooms. My son doesn’t like mushrooms so we have worked out a deal. I make him some of the peppers and I FORCE MYSELF to eat his serving of mushrooms.
It’s hard being a mom and taking on such sacrifices but I do it for my little one because I love him and he is such a “fungi”! Lol, sorry couldn’t help it. You totally knew I had to say it, right? Come on…you know it was funny….and yes I will admit it…a little cheesy!
These tasty little gems can be made ahead and stored in the refrigerator for up to a couple of days. Simply clean and fill your mushroom caps and then cover them tightly and refrigerate. When you are ready to bake them place them into a preheated 350-degree oven and bake.
4-5 mushroom caps
- 2 cartons of fresh Baby Bella Mushroom
- 8 ounces of softened cream cheese
- 1/2 cup chopped, cooked bacon
- 1/2 cup of shredded Parmesan Cheese
- 2 Tbsp of fresh chopped chives
- 1/2 tsp of garlic powder
- 1/4 tsp of onion powder
- 2 Tbsp of Parmesan Cheese for Topping
- Clean and remove the stems from all your mushrooms the set aside to prepare your filling.
- Add your softened cream cheese, chopped bacon, 1/2 cup of Parmesan Cheese, chives, and spices to a bowl and mix until combined well.
- Place the cleaned mushrooms into a baking dish and fill each mushroom cap generously with the filling.
- Once all the mushrooms are filled, top them with the remaining 2 Tbsp of Parmesan Cheese.
- Preheat the oven to 350 degrees.
- Place the mushrooms into the oven and bake 30 minutes. The mushrooms will look tender and the tops will be nice and golden brown.
Nutritional Information per serving: Calories: 356, Fat: 26 grams, Total Carbs: 10 grams, Fiber 4 grams, Net Carbs: 6 grams, Protein: 24 grams, Sodium: 705 mg