Cheese and Bacon Stuffed Mushrooms

My daughter loves to eat mushrooms. Any way you make them, she will eat them. Lately, she’s been eating them raw straight from the fridge. When I came across a recipe for cheese and bacon stuffed mushrooms, I knew it would be a huge hit with her. This version is simple to make and oh so decadent.

Ingredients

6 Baby Bella mushrooms

6 slices bacon

4 oz cream cheese

¼ cup parmesan cheese

¼ t onion powder

¼ t pepper

⅛ t garlic powder

Preheat oven to 350ºF.

Chop bacon into pieces and cook in nonstick pan over medium heat until crisp, stirring often. While bacon is cooking, remove stems from mushroom caps (discard or freeze for making stock) and place in baking dish, stem side up.

When bacon is done, add remaining ingredients to the pan. Stir to combine and heat until cream cheese is smooth and somewhat melted.

Scoop one heaping tablespoon into each mushroom cap. Place mushrooms in oven and bake for about 20 minutes, until mushrooms are soft. Remove dish from oven and serve.