Bacon-Wrapped Stuffed Mushrooms

It’s hard to stop eating these delightful appetizers, filled with herbed cream cheese and wrapped in crispy bacon.

Prep Time: 15 mins
Cook Time: 35 mins
Yield: 32 mushrooms
Serving Size: 4 mushrooms

Nutrition per Serving
Fat 83%
Protein 10%
Net Carb 7%
Ratio 2.2:1

Calories 238
Fat 22g
Protein 6g
Total Carbohydrate 4g
Dietary Fiber 0g
Net Carbohydrate 4g

Ingredients

32 medium white button mushrooms
6 TB. unsalted butter, at room temperature
1 garlic clove, minced
2 TB. shallot, minced
8 oz. (225g) cream cheese, at room temperature
2 TB. fresh parsley, chopped
1⁄2 tsp. dried thyme
1⁄4 tsp. freshly ground black pepper
16 thin bacon slices, cut in half lengthwise (about 8 oz.; 225g)

Instructions

1. Preheat the oven to 350°F (180°C).
2. Remove stems from white button mushroom caps. Set caps aside and finely chop stems.
3. Heat a medium skillet over medium-high heat. When the skillet is hot, add 2 tablespoons unsalted butter.
4. Add garlic, shallot, and mushroom stems to the hot skillet. Sauté, stirring
occasionally, for 4 to 5 minutes, or until fragrant and softened. Remove from heat and cool for 5 minutes.
5. In a small bowl, blend remaining 4 tablespoons unsalted butter, cream cheese,
parsley, thyme, and black pepper.
6. Stir mushroom stem mixture into cream cheese mixture until fully combined.
7. Spoon filling into mushroom caps. Wrap each mushroom cap with 1⁄2 bacon slice so it overlaps on bottom side of cap. Place caps on an ungreased rimmed metal baking sheet with overlap sides down to secure.
8. Bake for 25 to 30 minutes, or until bacon is browned and crisp. Let cool slightly before serving.

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Bacon-Wrapped Stuffed Mushrooms