Step 1: Gather Ingredients
Mushrooms, Baby Bellas or Buttons
Bacon, I am lazy and get bits
Vegetable oil, 1 Tablespoon
Minced Garlic, 1 Tablespoon
Cream Cheese, 8oz. package
Parmesan Cheese, 1/4 cup
Shredded Mozzarella Cheese, 1/4 cup
(or you can use shredded cheddar)
Onion Powder, 1/4 teaspoon
Black Pepper, 1/4 teaspoon
Cayenne Pepper, 1/4 teaspoon
The next parts don't take very long so you might want to start preheating your oven. 350 degrees Fahrenheit.
Step 2: Stem Your Mushrooms
Break the stems off by gently twisting and pulling. Put stems off to the side.
You may choose to scoop them out a bit or fill them as-is.
Step 3: Sautee It!
Finely mince the remaining stem sections.
Add the vegetable oil, stems, garlic, and bacon bits to a sautee pan and sautee until garlic turns golden. Careful not to burn it!
Step 4: Add Remaining Ingredients
I like to add the seasonings and parmesan cheese, mix that, then add mozzarella or cheddar (not separately pictured), then finally add the cream cheese.
Mixing cream cheese in works best if you "cut" or "fold" it in. It doesn't tend to mix in a circular fashion well to start with, even when well softened.
Step 5: Fill Your Caps
You should probably spray your baking sheet, sometimes the mushroom caps buckle during the baking and if you didn't use cooking spray... you're gonna have a bad time.
Again, 350 degrees Fahrenheit.
Step 6: Bake and Wait
About 20 minutes is all it takes in the oven. Then I suggest you wait three minutes to pop 'em or you could burn your mouth!
See that liquid in the overhead shot? if you don't see that with yours they need a bit more time.
And that's it! Not the easiest stuffed mushrooms recipe, but definitely my favorite.
You can also add ranch packets to make bacon ranch stuffed mushrooms. Leave out the cayenne pepper if choosing that route.