Saturday, April 7, 2007


I don't usually fix appetizers for our meals, with the exception of celery stuffed with peanut butter. Sometimes I make a plate of those and Greg has them for a snack when he gets home from work. So much for the appetizers. :o)
Yesterday I purchased a 16 oz. box of whole mushrooms, and when I got them home I noticed a recipe on the side of the wrapper. I had all the ingredients, and thought these would be perfect along with the nice supper that was planned.

Since there were just the two of us, I made less than half of the original recipe, and I still had some filling leftover. That's okay - there are more mushrooms just waiting for some yummy goodness to be tucked inside and baked!

Here's the original recipe:

Stuffed Mushrooms

8 oz. cream cheese, softened (I used low-fat)

4 slices bacon

1 small onion, finely diced

8 mushroom stems, finely diced

(I always clean mushrooms by wiping gently with a damp paper towel.)

Remove mushroom stems, saving 8 for the filling. Cook the bacon and let cool. Drain all but a small amount of bacon grease. Saute onion and mushroom stems in bacon grease, just till softened. Crumble bacon. Mix bacon, onion/mushroom mixture, and cream cheese til well blended. Fill mushroom caps w/ cream cheese mixture.

Bake at 350 for 10-15 minutes. Remove from oven and turn on broiler. Broil just long enough to brown the tops. (Took about 2 minutes.)



Rhonda in OK said...

These sound really good and easier than the last stuffed mushrooms I made.

Liz/CHL said...

This is my first time at your
blog.. and am enjoying it so much..
everything looks so good..