Recipe
Author
Hy-Vee Seasons Magazine
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Description
Hot-from-the-oven appetizers are always a hit. The smoky flavor of bacon enhances the richness of cheese in this classic combination.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. whole white mushrooms | ||
| 6 slice(s) Hy-Vee bacon, diced | ||
| 3 green onions, chopped | ||
| ¼ c. diced red bell pepper | ||
| 1 clove(s) garlic, minced | ||
| ¼ tsp. Hy-Vee salt | ||
| ⅛ tsp. Hy-Vee black pepper | ||
| 3 oz. Hy-Vee cream cheese | ||
| ½ c. Hy-Vee shredded cheddar cheese | ||
| 2 tbsp. Hy-Vee Italian bread crumbs | ||
| 1 tsp. Hy-Vee Select olive oil |
Directions
- Preheat oven to 375 degrees. Clean mushrooms. Remove and chop stems; set aside.
- In a large skillet, cook diced bacon over medium heat until almost crisp. Stir in green onions, red pepper, garlic and reserved mushrooms stems. Cook until tender; drain. Stir in salt and pepper. Transfer to a small bowl to cool slightly. Stir in cream cheese and cheddar cheese until combined. Spoon bacon mixture into mushrooms caps; place caps in a lightly oiled baking dish.
- In another small bowl combine bread crumbs and olive oil; sprinkle over mushrooms. Bake for 20 to 25 minutes or until mushrooms are tender and bread crumbs are golden.
Nutrition facts
Servings
80 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 15mg
- Sodium: 200mg
- Total Carbohydrates: 3g
- Protein: 4g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 8%
0%
Iron 2%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Summer 2013.