Did somebody say BACON?! How about....bacon AND mushrooms?! YES!! Well you're in luck! Not only are these packed full of flavor, but your entire house is going to be packed full of so many wonderful cooking smells! I love the smell of bacon as it's cooking. Garlic is another one of my favorite kitchen smells!! I'm so glad I gave this recipe a try. The holidays are right around the corner. If you're planning on cooking for the holidays, let me know in the comments below and tell me what you're making!

#baconstuffedmushrooms #appetizers #holiday

Ingredients:
16 ounces Baby Bella Whole Mushrooms
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
8 ounces cream cheese, softened
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
1 cup bacon, cooked and crumbled
1/4 cup mozzarella cheese, shredded

Directions:
Cook the bacon.

Wash the mushrooms, discard the stems. Finely chop up any mushrooms that are too small to stuff along with the stems. (note: when chopping up the stems, discard the tougher end of the stems. Use only the soft part on the stem.)

To the same pan the bacon was cooked in, add the finely chopped mushrooms and minced garlic, cook on medium high heat until tender and fragrant. Set aside to cool.

To a bowl, add in the cream cheese, finely chopped bacon, mushroom garlic mixture, parmesan cheese, black pepper, onion powder, and cayenne pepper. Mix mix mix!

Take your mixture and place it into a sturdy piping bag or gallon ziplock baggie. Pipe the filling into each mushroom cavity. Place your filled mushrooms either in a cast iron skillet or on a foil lined baking sheet. Sprinkle the tops with mozzarella cheese.

Into the oven at 350 degrees for 20 minutes. Enjoy!


Music by Epidemic Sound

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