Bacon & Blue Stuffed Mushrooms

Whether you’re planning a party, enjoying a romantic steak dinner at home or need a new creative idea for some football game snacks, this is a fun twist on a classic appetizer!

More often than not, when I think of blue cheese, I often think of bacon.  They pair together as well as peanut butter and jelly in my book!  So while I was at our local grocer last week, I saw they had a special on their packages of bacon AND mushrooms and figured I could make something great happen between them!  With the few simple ingredients listed below, you truly get a rich and indulgent, highly umami kick-in-the-butt of flavor!  These are oh so good and “fancy”….yet insanely easy!

*For the larger sized button mushroom, pick from the crate of individual mushrooms; not the prepackaged variety.  At home, store unwashed in a paper bag for up to 2-3 days in your refrigerator before use.  **Simply double the ingredients if making 2 dozen, etc.  ***These are naughty and rich, so I always allot about 2-3 per person.  ****Can be assembled earlier in the day and popped in the oven to warm through when needed.

The Starting Lineup

  • 4 strips bacon, chopped
  • 12 large button mushrooms
  • 2 cloves garlic, minced
  • 3 oz. cream cheese, softened
  • 2 oz. blue cheese crumbles
  • 2 Tbsp chives, fresh, divided 1:1

Mushrooms1

Preheat the oven to 375 degrees.

Clean any dirt off your mushrooms with a vegetable brush or dry paper towel (do not rinse with water, as they become water logged and wont hold up well).  Gently “snap” the stem off of each mushroom, while leaving the cap whole (set caps aside on a foil lined baking sheet).  Then give a rough chop to all of the stems.

In a skillet over medium heat, crisp up the chopped bacon.  Once done, remove the bacon to a paper towel lined dish and discard all but 1 tablespoon of the bacon grease in the pan.  To that bacon grease, add in the chopped mushroom stems and sauté for 3-4 minutes, then add in the minced garlic for 1 minute more.

In a medium size bowl, thoroughly combine the sautéed stems and garlic with the crisped bacon, softened cream cheese, blue cheese and 1 tablespoon of the fresh chives.

Using a spoon (I use two spoons myself), stuff each mushroom cap with the filling you just made.

Transfer your tray of stuffed mushrooms to the preheated oven and bake for 20 minutes, until cheese is melted and bubbly.  Serve immediately.

Garnish with the remaining tablespoon of fresh chives and enjoy!

*Makes 12.  Literally double the ingredients to double the recipe. 🙂

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