We brought stuffed mushrooms as a pre-Thanksgiving appetizer last year and they were a huge hit. Hot and creamy, with a smokey finish. Save yourself from being hangry and feed your friends and family before the main courses begins. You can make this the morning of or night before and reheat on the stove top to save yourself some oven space.
Preheat your oven to 375º
Grease a 12 inch cast iron skillet.
Wash your mushrooms and remove the stems. An easy way to do this is by inserting a fork into the stem and twisting.
Arrange mushroom tops bottom-up in the skillet.
Cook your bacon in a heavy bottomed sauté pan.
While the bacon cooks, combine garlic, cream cheese, parmesan, and smoked paprika.
Mince the mushroom stems.
When the bacon is well browned, remove from skillet and chop into very small bacon bits.
Remove all but 2 tablespoons of bacon grease from the pan and sauté the minced mushrooms.
Remove mushrooms from excess grease and add to your cream cheese mixture.
Add the cream cheese mixture to a quart ziploc bag. Cut out a corner and use to pipe into mushroom tops.
Bake for 20 minutes or until the tops begin to brown.
Finish on the stove-top on medium high heat to crisp the bottom of the mushrooms.
Ingredients
16 oz white button mushrooms
1 8 oz pkg cream cheese
6 garlic cloves, minced
1/4 cup grated parmesan
1 tsp smoked paprika
1/4 lb bacon
salt
pepper
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