Ideal appetizer for a holiday gathering should be bite-size and satisfyingly cheesy, and keep guests coming back for more.
These cream cheese stuffed mushrooms check all the boxes.
There are a million and one versions of stuffed mushrooms, but this is my favorite. The best thing is that they are easy to make and they taste great.
Almost everyone loves mushroom appetizers, and it is simply impossible to refuse those baked in the oven in bacon!
This appetizer is quite easy to prepare! Take note of the recipe!
Yummy! Ideal appetizer for a holiday gathering. Cream Cheese Stuffed Mushrooms.
Ingredients:
9-15 large champignons 1 clove of garlic 2 tablespoons olive oil 15 g butter 1 large onion a bunch of fresh cilantro 4 oz cream cheese (about 100 gr) Salt and pepper to taste 3 oz Mozzarella (about 80 gr) 2 tomatoes 7 oz dry-cured bacon (about 200 g)
Directions:
Gently wipe large mushrooms with a paper towel or clean kitchen towel to remove any dirt.
Gently scrape out and discard the mushroom gills to make room for the stuffing.
Remove and save the stems.
Do not rinse mushrooms with water.
Mushrooms absorb water like sponges and release this moisture when cooked.
I use large mushrooms, but any size will do.
Arrange the mushroom caps stem-side up.
Finely chop the mushroom stems.
We will make the filling from them.
You can safely experiment with the filling.
Heat a frying pan until hot and add a little vegetable oil.
Add a piece of butter.
Place the sliced mushrooms.
Fry the sliced mushrooms until all the liquid has evaporated.
Peel the onion and rinse in cold water.
Finely chop the peeled onion.
You can add fresh green onions.
Add the onion to the pan with the mushrooms.
Fry the onion and mushrooms until soft.
Place the filling in a bowl and let it cool.
Finely chop fresh cilantro.
Add greens to the mushrooms.
Add a clove of fresh garlic.
Chop the garlic in any convenient way.
Add cream cheese to the filling.
Add salt to taste.
Add pepper to taste.
Stir the filling until smooth.
Other ingredients or seasonings can be added to the filling.
Grate the cheese on a fine grater.
I use mozzarella.
Place the cheese in a bowl.
Two tomatoes.
Cut the tomato into slices.
Tomatoes add juiciness to the dish.
Line a rimmed baking sheet with parchment paper.
Stuff each mushroom cap with the filling.
Place a slice of tomato on top.
Sprinkle with cheese.
Wrap the mushroom cap in several slices of dry-cured bacon.
Stuff each mushroom cap with the filling and sprinkle grated cheese on top.
Wrap each mushroom in slices of smoked bacon.
Transfer the mushrooms to a baking dish.
The mushrooms will shrink a little, so pack them tightly.
Preheat oven to 200°C/392°F. Place the pan in the oven for 20 minutes.
The most delicious baked mushrooms in the oven are ready!
