Tasty Thursday: Stuffed Mushrooms

I don’t attend or host many events that require party food, but for some reason I make a lot of it for myself to eat. I make my own party, yo! LOL. This is a pretty tasty recipe that I modified from one I found in a magazine to suit my liking, so I am claiming it as my own invention. And look! I actually made a picture of THE ACTUAL dish! Pioneer Woman, I am not. I am the single, childless, broke version of her. So, actually not like her at all.

Stuffed Mushrooms, Megs Style

2 16 oz. pkgs of whole mushrooms (You can use portobello and be all fancy, but I kinda prefer the milder flavor of regular button mushrooms.)

8 oz. cream cheese

1/2 cup shredded sharp cheddar

1/4 cup crumbled feta

2 tbsp. bacon bits

1 quarter of a large onion, minced finely

1 tsp. garlic powder

salt and pepper to taste

Soften the cream cheese in the microwave for a minute. Dump it with  everything else in a bowl (not the mushrooms) and beat together with a mixer.

Rinse the mushrooms to get the dirt off. Ina Garten says you shouldn’t rinse mushrooms, but just use a damp sponge to brush the dirt off. But that idea kinda grosses me out, and I seriously dislike unexpected grit in my teeth, so I wash mine. Pop out the stems and discard (or set aside to use in another recipe, like chicken and mushroom quesadillas, which is what I do). If the stem doesn’t pop out cleanly, use the tip of a case knife to carve out the rest.

Stuff each mushroom with about a teaspoon of filling. Put them in a baking pan. You can spray the pan to prevent sticking, but the mushrooms produce a lot of juice in the process of cooking, so it’s not really necessary.

Bake for 22 minutes at 375 degrees. Enjoy!

If you are not a big mushroom fan, this also makes a really tasty hot dip for toasted pita points or garlic crostini, or even just fancy crackers. Just put the filling in a baking dish instead of stuffing mushrooms with it, and bake as directed. You can even top with a bit of cheddar at the end and put it back in the oven for that to melt. Good served hot. Although I’ve also been known to eat it cold on various breads. Whatever. It’s cheese and bacon. It’s never bad.


1 Comment

  1. Jen said,

    November 5, 2010 at 3:51 pm

    You know, you have FRIENDS and NEIGHBORS that would gladly help you eat delicious party food, and might even contribute to make it even more of a party. JUST SAYIN’.

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