Ultimate Creamiest Cheesey Stuffed Mushrooms!
Recipe exchanging is a past time of mine because there is nothing more enjoyable than cooking and enjoying the friends who are eating it. Everyone has a favorite recipe and I love to give them a try as well as share some of my own. Food is and always will be such a big part of our lives and the preparation, the smells, the presentation and of course the flavor of it can be such a wonderful thing. “That is unless it is that one dish you hate that mom makes you eat anyways!”
There are so many choices of ways to stuff a mushroom to pick from. Some of the stuffing’s I have been told about are crab, sausage, escargot, spinach and imitation crab. You can even get the recipe of some restaurants that serve stuffed mushrooms like Red Lobster or The Olive Garden.
Here is my special recipe that was my nephews favorite, he gave his life for us in Iraq at the age of 20 but he so enjoyed these so keep the recipe alive in his honor!
2 dozen mushrooms (the size of a ping pong ball
2 large packages cream cheese (softened)
1 bunch of green onions (green ends only, finely diced)
1 jar of Hormel bacon bits
1 package finely shredded sharp cheddar cheese
Mushrooms: clean, snap off stems, use a melonballer and take out a scoop for stuffing (don’t make walls to thin).
Stuffing: cream cheese, green onions, bacon bits (mix well)
Fill mushroom with stuffing with spoon and make level not rounded on top.
Take a good size pinch of cheese and set on top of mushroom.
Bake at 350% for about 20-30 minutes. You will know they are done when the Mushroom juices are running on the cookie sheet.
Let sit for at least 10 minutes and then nothing else to do but gobble them up!
I don’t know if you have tried my first recipe on here for stuffed mushrooms but this Stuffed Portabello Mushroom recipe is a much heartier version with a new addition of spinach. You can serve this with a side salad and some garlic cheese bread and if you insist on having your meat then this will go with any meat of your choice.Ingredients:
1 large portabello mushroom per person. This recipe will be for 4 mushrooms.
2 large packages cream cheese (softened)
1 bunch of green onions (green ends only, finely diced)
1 jar of Hormel bacon bits
1 package finely shredded sharp cheddar cheese
Mushrooms: clean, snap off stems, use a melonballer and take out a scoop for stuffing (don’t make walls to thin).
Stuffing: cream cheese, green onions, bacon bits (mix well)
Fill mushroom with stuffing with spoon and make level not rounded on top.
Take a good size pinch of cheese and set on top of mushroom.
Bake at 350% for about 20-30 minutes. You will know they are done when the Mushroom juices are running on the cookie sheet.
Let sit for at least 10 minutes and then nothing else to do but gobble them up!
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