yield: 16 stuffed mushrooms (4 per serving)
prep time: 20 minutes
cook time: 40 minutes
Stuffed mushrooms always tempt me when I see them on restaurant menus, but some of them contain hidden carbs, such as breadcrumbs. I like making my own stuffed mushrooms because I know exactly what goes into them. I’ve found that breadcrumbs aren’t even necessary; these mushrooms are delicious without them. They are great served on their own and also are wonderful paired with steak!
• 16 large white mushrooms (1½ to 2 inches in diameter)
• 1 tablespoon avocado oil
• 8 slices of diced bacon
• ¼ cup finely chopped green onions
• 1 clove garlic, minced
• 1 (8-ounce) package cream cheese, cubed
• Sliced green onions, for garnish (optional)
1. Preheat the oven to 350°F. Line a sheet pan with parchment paper.
2. Clean the mushrooms and pat them dry. Remove the stems and chop them; set aside. Set the mushroom caps on the lined sheet pan, stem side up.
3. Heat the oil in a medium-sized skillet over medium heat. Add the bacon, chopped mushroom stems, green onions, and garlic, and cook until the bacon is crispy and the mushroom stems are tender. Reduce the heat to low.
4. Add the cream cheese to the skillet and stir until melted and well incorporated into the other ingredients. Remove the skillet from the heat.
5. Fill each mushroom with a spoonful of the cream cheese mixture and place on the lined sheet pan.
6. Bake the stuffed mushrooms for 30 minutes, or until tender and slightly browned on top. This could take less time, depending on how large your mushrooms are. Garnish with sliced green onions before serving, if desired.
