Look no further! My boss gave me this recipe and it's absolutely amazing!! If you are like me and your holidays wouldn't be the same without an overload of cream cheese, then you will love these stuffed mushrooms. So easy, and SO delish!
You will need:
8oz cream cheese
4-6 slices of bacon
Butter
Fresh rosemary
½ large Vidalia onion
2 pints of baby bella mushrooms
Shredded parmesan cheese
Put an 8oz wedge of cream cheese in a medium bowl to soften (while you are cooking the bacon & onions)
In a skillet cook 4-6 pieces of bacon – set aside and crumble
Remove all but about 1 TBSP of bacon grease from the skillet, add about 1 TBSP of butter to the bacon grease ( I didn't say these were healthy)
Add about ½ of a large Vidalia onion (diced) to the grease
Cook over medium heat until the onions are caramelized
While the onions are cooking, clean the mushrooms and remove the stems
Mince some fresh rosemary – use about 2 TBS ort to taste
Put the rosemary & bacon crumbs into the bowl with the cream cheese
When the onions are done, pour them on top of the cream cheese mixture
Stir it all together until it is well blended
Fill the mushroom caps with the cheese mixture
Top with shredded parmesan cheese
Bake at 350 for about 15-20 minutes or until parmesan starts to brown (lightly)
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