Mushrooms

Bacon and Fontina Stuffed Mushrooms

Total Time:
40 mins
Prep Time:
30 mins
Cook Time:
10 mins
Yield:
24 servings
Dish Size:
Lid-It®
print this recipe
August 14, 2015

Ingredients

  • 4 ounces cream cheese, softened
  • 1 cup (4 ounces) shredded fontina cheese
  • 8 bacon strips, cooked and crumbled
  • 4 green onions, chopped
  • 1/4 cup chopped oil-packed sun-dried tomatoes
  • 3 tablespoons minced fresh parsley
  • 24 large fresh mushrooms (about 1 1/4 pounds), stems removed
  • 1 tablespoon olive oil

Directions

  1. Preheat oven to 425 degrees. In a small bowl, mix the first six ingredients until blended. Arrange the mushroom caps stem side up on a greased temp-tations® 13" x 9" inch Lid-It® and spoon about 1 tablespoon of filling into each. 
  2. Drizzle tops with oil. Bake, uncovered, 9 - 11 minutes or until golden brown and mushrooms are tender. 

This recipe is from my Taste of Home: temp-tations Holiday Cookbook!

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