These slightly organic stuffed mushrooms are perfect for your next football tailgating party. They are delicious and great served as an appetizer. Or, fix them as a side for your next meal! I love the bacon topped filling. They are sure to be a crowd-pleaser!
Prep: 20 minutes | Cook: 25 minutes | Total: 45 minutes | Servings: 2
- 12 organic button mushrooms
- 4 oz Philadelphia Original Cream Cheese, softened
- 3 strips bacon, finely chopped
- 1 small shallot, peeled and finely chopped
- 2 organic garlic cloves, peeled and minced
- 2 tablespoons organic green onions, chopped
- 1 oz Frigo Crumbled Blue Cheese
- (1 tablespoon red wine – optional)
- salt and pepper
Preheat oven to 400 F.
Rinse each mushroom and dry with paper towels. Gently break off stems and finely chop.
Covered with paper towel in microwave, cook 3 strips bacon (the 3rd is for you to eat while you cook) until lightly brown and crisp. Remove from microwave and set aside.
In pan, add shallots and garlic and sauté until lightly browned. Add chopped mushroom stems and continue to cook, stirring regularly, for about 4 to 5 minutes. Season with salt and pepper to taste.
In a mixing bowl, combine cream cheese and blue cheese. Fold in mushroom blend, crisp bacon bits and green onions in pan.
Arrange mushroom caps gills down on a baking sheet and lightly smear with olive oil. Bake in a 400 F oven for about 4 to 5 minutes or until mushrooms start to leak.
Turn mushroom caps to cavity side up and using a small spoon, fill with cheese mixture.
Return to oven and bake at 400 F for another 5 to 6 minutes or until stuffing is heated through and tops are golden brown.