Easy…Awesome…Stuffed Mushrooms.

These quick hit hors d’oeuvres take about 20 minutes to prep. Make sure you make a lot, because it doesn’t take 20 minutes to have nothing left but an empty plate! Find your favorite victim of mycophobia and cure them outright.


  • 8oz- Baby Portabella Mushrooms
  • 1/2 lb- thick cut bacon
  • 1/2 oz- chive
  • 4oz (1/2 block)- Cream Cheese
  • oven set at 350 degrees

The stems could be used for a soup stock later.

Wash mushrooms and snap out the bottom stems. Take care to avoid damaging the cap. This dish would be a great introduction to a nice steak dinner. Sauté up the stems in a some butter and port and you have a great steak topping too!

Before you you mix

Finely dice the chives and add to cream cheese in a mixing bowl. Before dicing,  separate out as many 2 inch tips as you have mushrooms. Set these aside for later.

Mmmm bacon...is there anything it can't do?

Fry up a 1/2 pound or so of bacon. Really, you can never have too much bacon, so go crazy if you want. But you may reach a point where the rest of the recipe would become unnecessary. Use your best bacon judgement. Strain bacon grease through a coffee filter and save in a glass jar in the fridge. You now have a jar of bacon goodness!

After you mix.

After crisping the bacon well, dice finely and add to the cream cheese . Mix well.

Fill it up!

Using a fork, fill up the bottoms of the caps with cheese mixture, mound it up a little and make some cool patterns with your fork. The patterns will hold while baking. Any mixture left over can be used on bagels the next morning. Nice!

Top it off and serve it hot!

Bake for 15 minutes on 3500. Remove from oven and place the set aside chive lengths across the top, pressing in to the top slightly so that it sticks.

Super easy, super tasty. Now get back into the kitchen and make another batch.  I’m hungry.

Bon Appétit!


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