How to Make The Best Ever Stuffed Mushrooms

This will guide you through the process of making a stuffed mushroom that is really stuffed.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• melon baller
• 2 dz mushrooms (half dollar size
• 2 large pkg cream cheese
• 6oz jar Hornell bacon bits
• 2 bunches green onion
• finely shredded sharp cheddar cheese
• cookie sheet
• small spoon for stuffing
• mushroom brush to clean (or can use a towel

1. 
   Baking Oven

   Preheat your oven to 350%
   Let cream cheese sit out to soften so it will mix easily.
   Let cheddar cheese sit out to get almost room temperature so it will pinch together and stay together.

2. 
   Cleaned and hollowed out

   Clean your mushrooms either by using a brush or even a paper towel will work. Just brush off the dirt and then snap off the stem and set aside. Take the mellon baller and take a big scoop out of the mushroom but be sure to leave enough to have enough wall to hold the filling.

3. 
   Diced green onions

   Take the green end only of the green onions and dice them up thinly. Then put into a mixing bowl the softened cream cheese, green onions and bacon bits mix together till well blended.

4. 
   After stuffing

   Take a spoon and put a scoop of the mixture in each mushroom filling it up until level. Set on a cookie sheet. Repeat this until all are filled.

5. 
   Shredded cheese

   Take the cheese and get a good size pinch of it and pinch it together and set it on top of the mushrooms. Bake them for about 20-25 minutes. You will know they are done when the juices from the mushrooms start to run on the cookie sheet.

Tips & Warnings

• You can make the filling one day and stuff the next or make the whole recipe a day ahead ready for the oven. You can also use the stems and scooping and saute them with butter and soy sauce for a great side dish or topping for steaks.
• Let them sit for 5-10 minutes so they are at an edible temperature.

Resources

• Food related website for people who love to cook or just love food!

[cooke2cook]

on 6/14/2009 Thank you so much for the nice comments.I am working with a broken shoulder which has me slowed down a lot so be patient with me and I hope to share more great recipes for you to try.

[jcoolcash11]

on 6/14/2009 Great recipe, thank you! I will have to try this. I love the pics too. They add to the success of your article! RRCR5*

[cincin1]

on 6/14/2009 Good recipe. I use Italian sausage in my stuffing mix. Can't wait to see your next article. Good work. Pictures are a great addition. 5 stars.