Bacon Wrapped Cheese Stuffed Mushrooms

Name: Bacon Wrapped Cheese Stuffed Mushrooms
Total time: 1200 s
Yield: 20 servings
Cuisine: American
Ingredients: 4 oz sharp cheddar cheese; 4 oz habanero cheddar cheese; 4 oz Monterey Jack cheese; 20 large white or baby Portabella mushrooms; 20 thin slices of bacon; 1/4 cup fresh cut chives

fenway @Fenway

This is a very simple stuffed mushroom filled with a combination of cheeses to make them full flavored, creamy with some heat. The bacon is, well just delicious with the cheese and mushrooms! Serve as an appetizer or a side dish or even on a salad.

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Ingredients

20 mins

20 servings

4 ozsharp cheddar cheese
4 ozhabanero cheddar cheese
4 ozMonterey Jack cheese
20large white or baby Portabella mushrooms
20thin slices of bacon
garnish
1/4 cupfresh cut chives

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Steps

20 mins

1

Line a baking sheet with foil, spray foil with non stick spray. Preheat oven to 425°F.
2

Cut cheeses into pieces and place in food processor pulse until chopped. You can also shred it if you prefer.
3

Precook bacon until partially cooked but still limp. I used the microwave for this.
4

Remove stems from mushrooms and scrape out some inside flesh to make a nice cup to hold the cheese.
5

Pack the cheese firmly in mushroom cap being carefull not to break the mushroom.
6

Wrap one piece of precooked bacon around mushroom, securing on top covering the cheese with a toothpick.
7

Continue with all the mushrooms and place on prepared pan. Bake just until cheese melts and bacon is crisp about 15 minutes. Serve hot garnished with fresh chives.

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Cooksnaps

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fenway @Fenway

on September 03, 2015 14:57

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.