Friday, July 12, 2013

Food Friday ~ So Not Good For You Stuffed Mushrooms (Picture Heavy)

Hello Lovelies~

    It's time again for another Yummy Food Friday! This time, I'll be sharing with you my favorite recipe for stuffed mushrooms. But not just any stuffed mushrooms! No no no, these are filled with cheese, bacon, cheese, and a bit more bacon!

Ready for the best stuffed mushrooms of your life? Lets go!

What you'll need :

Food :

 1 package of stem and capped mushrooms OR two large baking mushrooms.
 1/2 - 1/4 pound of Bacon, add as much as you like!
 1 package of your favorite cream cheese
 1 package of cheese chunks
 1 chunk of butter

Other Needs :

 1 Large Bowl
 1 Medium glass pan
 1 Spatula
 1 Skillet
 1 Good Knife

 First, get everything out that you'll need.

I am using small mushrooms for this tutorial, but you can also use larger mushrooms, but right now, we are going to focus on the appetizer/snack size.

Any cheese chunks will do, but I'm using a white cheddar for a smooth creamy taste.

First cook your bacon and set it on a paper towel to drain and cool down. Don't drain the grease left in the pan, you'll use it again. I say go for a nice bite and crunch to the bacon, but not hard as a rock or burnt.

While you are cooking the bacon, rinse the mushrooms and carefully pop out the stems.

Make sure to watch your bacon, but that takes a while, so go ahead and chop or cube your stems into bite sized pieces and put them in your large bowl.

Then chop your bacon into smaller pieces and once you add them to the mushroom stems, pour a small amount of the left over grease on top and toss to give a light coating.

ATTENTION : For those watching your weight! (Or can't have to much grease like me or have other reasons of various dietary or personal natures.) You can bake the bacon rather than frying it and skip adding the grease to the mixture.

Put a small chunk of butter in the bottom of your glass pan and put it in the microwave for about 15 second or until melted. This gives a rich liquid for the mushrooms to absorb while cooking to keep them hydrated.

 You could also use a small amount of water with a sprinkle of salt to achieve the same effect, but I like the taste better with the butter.

Add a good scoop of Cream Cheese to your bacon and mushroom pieces and mix. Add cream cheese until you have enough to fill all of your mushrooms or until you are pleased with the consistency. It should be thick and chunky, but creamy at the same time.

Here is were the cheeses comes in. Cut or find a chunk of cheese to fit into the caps, then fill with the cream cheese mixture.


You can fill with the mixture and add shredded cheese on top half way though the cooking process as to not burn the cheese.

Cover with tin foil and cook for 20mins at 350*. This is all about heating the mushroom though and making it soft, so this is all about your personal taste and over temp. You know how your over works better than I do. = ^_^ =

I wish these had turned out picture perfect, but they tasted REALLY good, so while not beautiful, they are totally worthy.

Like I said in the title, these are not really good for you, but are so yummy it's hard to care. I like to make them for parties or a large one for lunch with steamed broccoli.

 I hope you try this out! Let me know how it goes for you Via Facebook, Twitter, Instagram (Rosesandcream), or through the comments below!

 Happy Tummys!


Lola said...

OMG that looks amazing. 2 am and I am now starving.

Lola said...

OMG that looks delicious.


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