Filed under Appetizers24 whole fresh mushrooms
8-10 slices bacon, cooked and crumbled
2 (8 oz.) packages cream cheese, softened
1 cup dry breadcrumbs, divided
¼ teaspoon black pepper
½ cup grated Parmesan cheese
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper
2 tablespoons olive oil
Clean mushrooms; break off stems and discard. Combine cream cheese, bacon, ⅓ cup of breadcrumbs, Parmesan and spices. Brush mushroom caps with oil and fill with a generous amount of cream cheese filling. Dip tops in additional breadcrumbs and place on lightly greased baking sheet. Bake for 25-30 minutes until mushrooms are piping hot and liquid starts to form under caps.
I tolerate mushrooms, but I love these stuffed mushrooms! Really. I like to serve them as an appetizer to Thanksgiving dinner and they are always a huge hit. The filling can be made several days ahead of time and stored in the refrigerator. Just be sure to bring it back to room temperature before stuffing the mushrooms.
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Adapted from allrecipes.com