Oh cream cheese, how I love you.
You can put it in pretty much anything and I’m a fan. Add bacon? Sold. I can tell you right now that if I show up to a party and stuffed mushrooms are there, there is a 98% chance I’m taking one (or five).
Valentine’s Day is just around the corner and these are the perfect side to make if you’re cooking at home. Which I think is a great idea by the way. Stuffed mushrooms + well cooked steak = home run. Paul and I have celebrated the last two Valentine’s making a fancy home-cooked meal and we’ve really enjoyed our relaxed date nights. Although I will disclose that last year I ate way too much bread and butter and spent the majority of the night in fetal position because my stomach hurt. Queen of romance I know. Maybe that’s why we’re going out this year…
Anyways, let’s get back to the mushrooms and stop talking about my inability to control myself around a fresh loaf of sourdough.
Saute the stems of the mushroom in white wine with garlic until the liquid cooks down, and then mix into softened cream cheese. I used chardonnay this time because I had an open bottle…I’ve also used pinot grigio…I wish I could tell you I tasted a difference…but I don’t. Use whatever you prefer, or if you have some cooking-science-knowledge that I don’t, feel free to share! When your stems and bacon are done, combine both into your softened cream cheese and mix in your seasonings.
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Next, coat the outside of the mushroom with olive oil and spoon the mixture into the mushroom. Fill those bad boys up as much as you can. (See picture below for heaping spoonfuls of greatness).
When all your mushrooms are coated and filled, top them with a little grated parm and pop em in the oven. Ta-da! I’ve made these multiple times for multiple occasions and they are always a hit. Whatever you make them for, I hope you love them as much as we do!
- 1 package of white button mushrooms
- 8 oz. package of cream cheese
- 4 slices of bacon
- ½ cup of white wine
- 1 tsp finely minced garlic
- ½ tsp oregano
- ½ tsp onion powder
- ¼ tsp of black pepper
- olive oil for brushing
- grated parm for sprinkling
- Preheat oven to 350 degrees
- Cook bacon according to instructions on packaging
- While bacon is cooking, completely remove stems from mushrooms (if they do not pop off you may need to carefully cut out with a knife) and finely chop them
- When bacon is done, blot with paper towel, and cut into small pieces
- Pour wine into a skillet at medium high heat. Add in the stems and garlic and stir as the wine reduces
- When the wine is almost completely cooked down, remove from the heat and stir into softened cream cheese
- Add bacon, oregano, onion powder, and black pepper and mix together
- Pour some olive oil into a small bowl, and with a brush, apply olive oil to the outside of the mushroom and place on baking sheet. If you do not have a brush, you can just dip the mushrooms into the oil, it is just messier that way.
- Place as much of the cream cheese mixture as you can fit into the mushrooms without it falling over
- When all the mushrooms are filled, sprinkle the tops with grated parmesan cheese
- Bake for 20 minutes