Crowd Favorite Appetizer - Bacon and Blue Cheese Stuffed Mushrooms

blue cheese

🥗Healthier: feta cheese

💰Cheaper: cream cheese

Feta provides a tangy flavor with fewer calories.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pancetta

Turkey bacon is lower in fat.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt is lower in calories and adds creaminess.

bread crumbs

🥗Healthier: oat flour

💰Cheaper: crushed crackers

Oat flour is gluten-free and lower in calories.

Preheat oven to 400°F.

Line a quarter sheet pan with foil and place 4 pieces of thick cut hickory bacon on it.

Bake bacon in the oven for 12 to 15 minutes until crispy.

While bacon is cooking, clean 1 pound of white button mushrooms with a dry paper towel.

Remove the stems from the mushrooms carefully to avoid breaking them.

Place the mushroom stems in a mini food processor and pulse until finely minced.

Transfer minced mushroom stems back into a bowl and set aside.

Lay mushroom caps on a half sheet pan with the hole side down to allow moisture to escape.

Bake mushroom caps in the oven for 12 to 15 minutes until moisture pools around them.

In a 10-inch nonstick skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat.

Add chopped green onions to the skillet and sauté until they start to soften.

Add the minced mushroom stems and sauté until both are translucent, about 5 to 7 minutes.

Add 2 cloves of garlic and stir until fragrant, then season with 1/4 teaspoon each of salt and black pepper.

Remove the mixture from heat and place it into a bowl.

Once bacon is done, chop it into small pieces and add to the bowl with the mushroom mixture.

Add 1/2 cup of blue cheese to the bowl and stir to combine all ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens