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Bacon Stuffed Mushrooms

Posted by Solitary Dancer on November 14, 2007

I got this recipe in email and it sounds really, really good.  Wouldn’t this be great for the holidays?  The only change I will make is the breadcrumbs.  I am sure crushed pork rinds would do just fine.  Of course, if you want to use breadcrumbs just watch the carb count and enjoy!

This is the first recipe I’ve seen where you add water to the pan.  Has anyone done this?  If you have, please leave a comment and tell us how it works and how it turns out.

Bacon Stuffed Mushrooms


  • 1 pound medium size fresh mushrooms
  • 4 bacon slices, diced
  • 1/2 cup minced onion, or use part green onion (NOTE: I would prefer all green onion)
  • 2 tsp. minced fresh green pepper
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 3 ounces cream cheese, room temperature
  • 1/2 cup fine dry bread crumbs, plain (NOTE: I would substitute with crushed pork rinds)
  • 1/4 cup hot water


Clean mushrooms, remove and chop stems; set aside. Fry bacon in a heavy skillet.

Remove with a slotted spoon and set on paper towels to drain.

In bacon drippings, saute onion, green pepper, and chopped mushroom stems until tender; drain.

Soften cream cheese; blend in cooked bacon and vegetables.

Press mixture firmly into mushroom caps, mounding a bit.

Place bread crumbs in a small bowl.

Turn filled mushroom caps upside down and press gently in the bread crumbs to coat tops.

Place in a 9x13x2-inch baking dish.

Add hot water to pan and bake, uncovered, 20 to 25 minutes at 325 degrees F.

Makes about 2-1/2 dozen stuffed mushrooms


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