Stuffed Mushrooms
Stuffed Mushrooms is an impressive dinner. Made with 24 to 30 large mushroom caps, 1 c. minced mushroom stems, 2 (8 oz.) pkg. cream cheese, 2 tbsp. prepared horseradish and 8 strips bacon, crisp and crumbled fine, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Wash and dry mushroom caps.
Place on buttered jelly roll pan. Saute chopped stems, onion and garlic in butter until onion is clear.
Blend the cream cheese with horseradish, milk, parsley and Gruyere.
Add crumbs, onion mixture, bacon, salt and pepper to taste.
Mix well.
Spoon into mushroom caps, heaping full.
Top with shredded Gruyere and sprinkle with Parmesan.
Bake at 350Β° for 15 to 20 minutes or until mushrooms are tender.
Then broil 3 to 5 minutes, until cheese is bubbly and slightly browned.
π· Perfect Pairings
Complete your meal with these
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