Cheesy Bacon Stuffed Mushrooms
If you want everyone wrapped around your finger then you're going to need to make these mushrooms, trust me. Not only are they simple to make but you can prep the dish ahead of time and bake when you're ready to eat. These can also be vegetarian if you want to leave out the bacon, however I HIGHLY suggest the bacon. It amplifies the flavor, plus it's bacon......
2, 8oz packs baby bella whole mushrooms
6-8 slices of bacon
4 garlic cloves, minced
1 cup cream cheese
1/4 cup shredded mozzarella
1/4 cup shredded parmasan
2 rosemary springs, chopped
1 tsp onion powder
1 tsp salt and pepper
1 tbsp oil
Preheat oven to 400 and cook bacon on baking sheet for 20 minutes or until crispy, add to a paper towel lined plate. Once cool finely chop the bacon and set aside.
Turn heat to 375 and lightly oil a cast iron pan. Clean mushrooms with a damp paper towel and carefully separate the stems. Chop the stems finely and set aside for your filling.
In a large bowl add room temp cream cheese, bacon, mozzarella, parmesan, rosemary, minced garlic, onion powder, salt and pepper and mix until evenly combined.
Add the mixture to a piping bag or cut a corner of a large ziploc bag and stuff the mushrooms. You can also use a spoon the mixture into the mushrooms.
Place stuffed mushrooms on the cast iron and bake for 20 minutes or until cheese is bubbling.
Serve hot, and enjoy!