Description
Anyone who tastes these wants to know how to make them. They are so easy. This is so easy, it can be explained without measurements. Just use the quantities of mushrooms, bacon and cheese that you like. When I started my blog, every friend and family member I have went looking for this recipe.
Ingredients
- 30 Small Cleaned Mushrooms
- 4 ounces, weight Cream Cheese (low Fat Is Fine)
- 6 slices Cooked Bacon (the Store-bought Pre-cooked Stuff Is Okay For This)
- ½ cups Smoked Gruyere, Finely Grated (emmenthal, Or Smoked Gouda Work Well Too)
Preparation
Line a baking sheet with foil.
Remove the stems from the mushrooms. Just twist them slightly and pop them out to make a hole in the bottom of the mushroom. Arrange the mushrooms on the cookie sheet.
Next, mix the cream cheese and chopped bacon with a fork. You will have a chunky mixture once it is combined.
Pack the cream cheese mixture into the mushrooms. Keep the mixture somewhat level to the mushroom, so that the cheese does not ooze out when it is baked.
Next, top the mushrooms with the shredded cheese. A nice quick way to do this is to simply tip the packed cream cheese mixture onto the shredded cheese quickly, and then you will have the shredded cheese on top. Repeat with the remaining mushrooms.
This can be covered with plastic wrap and refrigerated for several hours until needed, or baked right away.
Bake uncovered at 400ºF for 12-15 minutes (until the mushrooms are browned, and the tops are melted).
Wait a couple of minutes before tasting—these are very hot when they come out!
