Ingredients
Scale
- Large mushrooms (about 2 inches in diameter) 16
- Turkey bacon 4 slices
- Cream cheese 4 ounces
- Green onions 2, finely chopped
- Garlic 1 clove, minced
- Shredded cheddar cheese 1/4 cup
- Olive oil 1 tablespoon
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Gently remove the stems from the mushrooms and set aside. Lightly brush the mushroom caps with olive oil, season with salt and pepper, and arrange them gill-side up on a baking sheet.
- Step 2: Cook the turkey bacon in a skillet over medium heat until crispy. Remove from skillet and crumble into small pieces.
- Step 3: In a medium bowl, combine the cream cheese, crumbled turkey bacon, chopped green onions, and minced garlic. Mix well until thoroughly combined.
- Step 4: Spoon the cream cheese mixture into each mushroom cap, filling them generously.
- Step 5: Sprinkle shredded cheddar cheese evenly over the stuffed mushrooms.
- Step 6: Bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and lightly golden. Let cool slightly before serving.
Notes
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the mushrooms in a 350°F oven or an air fryer until warmed through, preventing them from becoming soggy.
- Serve these as an appetizer or side dish alongside grilled chicken or steak for a flavorful complement.
- To prevent watery mushrooms, sauté the mushroom stems (finely chopped) along with the garlic before mixing them into the cream cheese filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American