Mushroom Caps Stuffed with Bacon and Cheese
Bacon and cream cheese stuffed mushrooms make a quick party starter that takes about half an hour from start to finish. The filling gets its savor from Worcestershire sauce and chopped cooked bacon, while the mushroom stems go into the stuffing so nothing is wasted. A topping of buttered bread crumbs adds a crisp contrast to the soft, creamy center. This batch makes two dozen caps, enough for four people.
Instructions
Heat the oven to 325°F (about 160 to 165°C). Pull the stems out of the mushrooms and chop them, keeping the caps whole for filling.
Let the cream cheese soften, then put it in a food processor with the Worcestershire sauce, salt and pepper. Pulse until the mixture is smooth and evenly combined.
Fold the chopped bacon, chopped mushroom stems, green onions and green peppers into the cheese by hand. Set this stuffing aside.
Mix the bread crumbs with just enough butter that they clump together when pressed.
Spoon the stuffing into each mushroom cap, then press some of the buttered crumbs on top. Bake for 5 minutes.
Make it personal.
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