Stuffed mushroom lovers... this is for you. These creamy, flavorful mushrooms will be your new favorite party appetizers and also an easy delight to make whenever you get the urge.
Ingredients:
- 30-40 button mushrooms
- 1 package Philadelphia Cream Cheese
- 1/2 cup sun dried tomatoes
- 1 teaspoon pesto paste
- 1/3 cup mozzarella cheese
- 3 slices turkey bacon, chopped
- 1/2 onion, diced
- 4 garlic cloves, smashed and chopped
- crushed red pepper flakes to taste
- salt
- pepper
To Make:
Preheat oven to 325 degrees.
Drizzle olive oil into a medium sauté pan. Add in diced onion. Add in smashed, chopped garlic. Mix together and cook on medium high heat for 2 minutes.
Next, chop the turkey bacon and add into the onions and garlic. Cook for another 5 minutes on medium low heat.
In a food processor, add in the package of Philadelphia Cream Cheese, sun dried tomatoes, pesto, crushed red pepper flakes, salt and pepper. Pulse until well blended.
In a large bowl, mix together the cream cheese blend with the onions, garlic and turkey bacon. Add in the mozzarella cheese.
Wash and dry the mushrooms and carefully remove their stems. (Save these stems for other delicious meals).
Gently fill each mushroom with the cream cheese mixture.
Line a baking sheet with tin foil. Bake the mushrooms for 20-25 minutes until they are slightly browned. They will release some liquid. Once they have cooled for 5 minutes, remove from the baking sheet so they don't get soggy in the juice.
ENJOY!
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