Bacon and Fontina Stuffed Mushrooms

What’s better than lots of bacon and cheese in a mushroom cap…yum. They’ll be a hit with your guests too.

Bacon and Fontina Stuffed Mushrooms
Serves 24
What's better than lots of bacon and cheese in a mushroom cap...yum. They'll be a hit with your guests too.
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Prep Time
30 min
Cook Time
10 min
Prep Time
30 min
Cook Time
10 min
Ingredients
  1. 4 ounces cream cheese, softened
  2. 1 cup (4 ounces) shredded fontina cheese
  3. 8 bacon strips, cooked and crumbled
  4. 4 green onions, chopped
  5. 1/4 cup chopped oil-packed sun-dried tomatoes
  6. 3 tablespoons minced fresh parsley
  7. 24 large fresh mushrooms (about 1-1/4 pounds), stems removed
  8. 1 tablespoon olive oil
Instructions
  1. Preheat oven to 425°. In a small bowl, mix the first six ingredients until blended. Arrange mushroom caps in a greased 15x10x1-in. baking pan, stem side up. Spoon about 1 tablespoon filling into each.
  2. Drizzle tops with oil. Bake, uncovered, 9-11 minutes or until golden brown and mushrooms are tender. Yield: 2 dozen.
Notes
  1. Recipe Courtesy of Taste of Homes.
Shades of Pink Magazine http://shadesofpinkmagazine.net/
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