When I went home for the holidays, my dad made these delicious stuffed mushrooms for New Year’s Eve. I’m not usually a big mushroom fan, but these are a wonderful appetizer. Thanks for the secret recipe, Dad.
| Dad’s Stuffed Mushrooms |
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Recipe Type: Appetizer
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 4
Ingredients
- 16 large white mushrooms, stems removed
- 5 mushroom stems, finely chopped
- 1/4 cup green onions, chopped
- 1/4 cup jalapeños, chopped
- 1/4 cup cooked bacon, chopped (or Real Bacon Bits)
- 1 (8 oz) package cream cheese
- 1 tbsp sherry
- 1/4 cup shredded Jack/Cheddar/Mozzarella blend
Instructions
- Preheat the oven to 350 ºF (175 ºC).
- If using fresh bacon, cook it in a skillet until crispy, then chop. If using bacon bits, skip this step.
- Combine the chopped mushroom stems, green onions, jalapeños, bacon, and cream cheese in a medium bowl.
- Microwave the mixture for about 20 seconds to soften the cream cheese slightly, or warm gently on the stove if you prefer.
- Mix everything together thoroughly with a fork until well combined and smooth.
- Arrange the mushroom caps, gill-side up, on a baking sheet about 1/2 inch apart.
- Add a few drops of sherry into each mushroom cap to enhance the flavor.
- Spoon the filling into each mushroom, pressing gently so it holds its shape.
- Top each filled mushroom with a sprinkle of the shredded cheese blend.
- Bake at 350 ºF for 25 minutes, or until the mushrooms are cooked through and the cheese is melted and lightly golden.
- Serve warm, with a toothpick inserted in the center of each mushroom for easy serving.
Makes 16 stuffed mushrooms
2.1.7
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