15 Jun Best Stuffed Mushrooms
Ruth’s husband is a lucky man. This woman is a whiz in the kitchen and she loves to cook for company. When it’s her turn to host the LOL, we get excited about the delicious delights sure to emerge from her oven. Honestly, I am posting this particular recipe because it’s basic enough even I can cook it but it’s tasty enough (and impressive enough looking) that you can gleefully serve it up to your finest friends.
What You Need
3 slices of bacon
1/2 package (8 ounce) cream cheese, softened
2 tbsp. grated Parmesan cheese
3 drops of Worcestershire
2 dashes ground black pepper
1 lb of mushrooms, stems removed
2 tbsp. grated Parmesan cheese (again)
What You Do:
- Preheat an oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8×8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
- Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.
- Photo & Recipe: allrecipes.com