Things You'll Need:
- 1 or 2 packages of whole white mushrooms
- 6 strips bacon
- 3 or 4 fresh green onions
- 1 can ripe olives
- 1 teaspoon butter or margarine
- 8 ounces cream cheese (any brand)
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Step 1
Wash the mushrooms with a little cold water, loosening any dirt with a vegetable brush. Do this gently to prevent the mushrooms from falling apart. Pat the mushrooms dry and put them in a clean, large bowl. Pre-heat the oven to 350 degrees.
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Step 2
Separate the mushroom stems from the mushroom caps by pulling gently. Remove the whole stem to create a bowl shape in the mushroom cap. Set the mushroom caps aside. Keep a few of the separated mushroom stems; they will be used later in the recipe.
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Step 3
Chop six strips of bacon into small pieces. Pan fry the bacon until it crisp. Drain the cooked bacon on paper towels and set it aside.
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Step 4
Dice 1/4 cup of green onions (scallions), 1/4 cup of ripe olives, and 1/4 cup of the reserved mushroom stems into very small pieces. Saute the green onions and stems in a small pan with 1 teaspoon of butter or margarine. Set aside.
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Step 5
Put 8 ounces of cream cheese (any brand) in a medium-sized bowl. Add the chopped bacon and the diced green onions, mushroom stems and olives to the cream cheese. Mix all ingredients together thoroughly. This will be the filling for the loaded stuffed mushrooms, and will fill 25-35 medium-sized mushroom caps.
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Step 6
Use a teaspoon to insert a small amount of the filling into each mushroom cap. Press the filling gently into the mushroom "bowl" so that it forms a small, visible mound on the surface. After the caps are filled, place them filling side up on a large, non-stick baking tray, not touching. Carefully place the tray in the preheated oven.
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Step 7
Bake the loaded stuffed mushrooms for 10-12 minutes, until lightly browned. Transfer the mushrooms to a serving platter, and serve hot. You'll be loaded with compliments!
