There’s something magical about stuffed mushrooms. Maybe it’s the way the juicy mushroom cap perfectly holds the rich, creamy filling, or perhaps it’s the delightful contrast between the earthy mushroom and the salty, smoky bacon. Whatever it is, once you’ve had a taste, you’ll be hooked. I certainly am! This recipe is one of my favorites, not just because of how delicious it is, but also because of how easy it is to prepare. With just four ingredients – bacon, cream cheese, mushrooms, and Lawry’s seasoned salt – you can whip up this show-stopping appetizer in no time. Whether you’re hosting a party or looking for a quick snack, these stuffed mushrooms are sure to hit the spot.
Ingredients
- 1/2 to 3/4 lb. bacon (lean bacon)
- 8 oz. Philadelphia cream cheese
- 12 oz. pkg. mushrooms (large caps preferred)
- Lawry’s seasoned salt
Cooking Method
- Leave cream cheese out to soften.
- Microwave or fry bacon until crisp.
- Drain.
- Wash and dry mushrooms on paper towels. Remove stems, leaving just the caps.
- Crush bacon in cream cheese and mix together.
- Add Lawry’s seasoned salt, just enough so you can taste it in the mixture.
Calorie: 300
Total cooking time: 30 minutes
Difficulty level: Easy
The Great Mushroom Heist
I don’t always cook, but when I do, it involves bacon. That’s right, friends, today we’re diving headfirst into the savory world of stuffed mushrooms. The star ingredients? Lean bacon, Philadelphia cream cheese, and large-capped mushrooms. And let’s not forget our secret weapon – Lawry’s seasoned salt. Strap in, folks, this is going to be a ride.
Warm-up: The Softening of the Cheese
Before we start, let’s get that Philadelphia cream cheese out and give it some breathing space. It needs to soften up a bit. It’s sort of like that friend who won’t crack a smile until they’ve had their morning coffee. You know the one. Cheese has feelings too, you know. Let it warm up to room temperature, and it’ll be ready to join our bacon party.
Bacon: A Love Story
Next up is my favorite step – cooking the bacon. Whether you fry it or microwave it, just ensure it’s crisp. No one likes a soggy piece of bacon. If you’re like me and can’t resist grabbing a piece while cooking, make sure you cook some extra. For the recipe. Definitely for the recipe. Once it’s cooked, drain it. I know, I know, watching all that bacon fat go down the drain is heartbreaking, but your arteries will thank you later.
Wash, Cap, Repeat
While you’re mourning your bacon loss, let’s move on to the mushrooms. Wash them, dry them, and then play a little game I like to call ‘cap, no stem.’ It’s simple really. You remove the stem, leaving just the cap. The caps are the perfect little bowls for our stuffing. Warning: this process can be oddly satisfying.
Bacon and Cream Cheese: The Dynamic Duo
Once the cheese is all softened, it’s time for it to meet its partner in crime – the bacon. Crush the bacon into the cream cheese and mix them together. It’s like a delicious, creamy, bacon-y love story happening right in your kitchen. In this relationship, the bacon is the crunchy one, and the cream cheese is…well, the creamy one.
The Secret Ingredient: Salt
What’s cooking without a sprinkle of salt? In our case, it’s Lawry’s seasoned salt. Add just enough so you can taste it in the mixture. Not too much, we don’t want to overshadow our dynamic duo here. This is their moment to shine. Let’s not ruin it with a salt overload.
The Stuffing: A Labor of Love
Take your bacon and cream cheese mixture, and stuff those mushroom caps. Yes, all of them. No, you can’t eat the stuffing just yet. Patience, my friend, we’re almost there.
And there you have it! A behind-the-scenes look at the making of stuffed mushrooms. Trust me, once you’ve tried these, you’ll never look at a mushroom the same way again. You’ll see it and think, “Hmm, you’d look great stuffed with bacon and cream cheese.” Stay hungry, my friends.
