Do you love appetizers as much as I do? An entire week devoted to appetizers is right up my alley. I love nibbling on a few (or a lot) of everything and given the choice I will always pick appetizers over dinner. I have really enjoyed preparing this week, because we have been having appetizers for dinner for a few days straight.
One of my favorite appetizers is always stuffed mushrooms. I don’t care what they are stuffed with just gimme, gimme, gimme! This version with blue cheese and bacon is heavenly. The filling is creamy, but tangy. And it has little bits of bacon, who doesn’t like little bits of bacon? I like to stuff mine extra full, but if you don’t load up the topping quite as much as I do, you may need to buy two packages of mushroom.
- 3 strips bacon
- 1 package baby bella whole mushrooms (look for larger ones)
- 1 tablespoon butter
- ½ onion, diced
- 1 clove garlic, minced
- 2/3 cup blue cheese
- 1 oz cream cheese
- 1/3 cup panko bread crumbs
- In a large skillet, cook bacon over medium heat until crispy. Remove to paper towels to drain.
- Lightly clean mushrooms by brushing with damp cloth. Remove stems, set caps aside in a prepared baking dish, and chop stems.
- Add butter to skillet with bacon grease, once melted, add mushroom stems, onion, and garlic. Stir often and allow to cook 15-20 minutes until onions are golden brown.
- Preheat oven to 350 degrees.
- Place breadcrumbs, cream cheese, blue cheese, bacon, and onion mixture into food processor or blender. Blend ingredients to give them a rough chop and combine.
- Using a spoon fill the mushroom caps and return to the baking dish.
- Bake for 20-25 minutes, until the filling is browned and bubbly.
I can exist on apps for the rest of my life…especially these!
These look awesome! Definitely on my list
Thanks Caroline, enjoy!
I am an appetizer eater… I could eat them daily rather than big old meals. These… look amazing and I’m definitely making them.
We have had appetizers for dinner for the last 4 days. Pretty darn good dinners
I saw this recipe via pinterest and it looked so good that I immediately went straight to the kitchen to try it out! Stuffed mushrooms is my all time favorite appetizer!
Due to dietary restrictions; however, I did make a few changes. First, we don’t eat pork so I substituted organic turkey bacon for the pork bacon. I also used coconut oil in place of butter, and since we are also grain-free, I substituted flaxseed meal in place of the bread crumbs. I was out of blue cheese so I used grated Asiago cheese in place of the blue cheese.
I have to say that these turned out wonderfully and were a huge hit! These will definitely be added to our menu rotation! Thanks for the recipe.
Thanks Regina, I bet Asiago cheese was delicious. I will have to give that a try next time I make them.
So happy someone feels the same way! I could eat appetizers as an entire meal (and I have!) These sound fantastic and will certainly be added to my holiday menu. Thanks for sharing!
-Shannon
Thanks Shannon, it doesn’t look like we are in the minority, everyone seems to enjoy appetizers!
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Could you make these the day before?
Going to make for Super Bowl Party!
Mary Beth, you could definitely make the filling in advance and probably stuff the mushroom. I haven’t tried it, but I would think they should hold up fine. I would do the baking the day of though.
Thanks so much I think I will try it!!! Can’t wait to try them