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