Cream Cheese-stuffed Mushrooms
Published: February 17, 2011
Use the largest button mushrooms you can find, so they don’t fall through the rack! Makes 6 to 8 appetizer servings.
Photo by John & Tanya Bäck
1 quart-size container large white mushrooms, wiped clean
4 slices bacon, diced
1 small onion, chopped
2 garlic cloves, minced
1 8-ounce package cream cheese, softened
¼ cup chopped fresh parsley leaves
➊ Preheat a gas grill over medium heat with the lid down for 10 minutes or prepare a medium charcoal fire.
➋ Pull off the mushroom stems and chop them small.
➌ Put the bacon in a skillet over medium heat and cook until the bacon is crisp and the fat is rendered. Discard the grease, reserving two tablespoons in the skillet.
➍ Add the mushroom stems, onion and garlic and cook in the reserved grease until the onion is tender, 8-10 minutes.
➎ Remove to a bowl and stir in the cream cheese and parsley. Brush olive oil on the outsides of the mushroom caps. Stuff the filling mixture generously into the caps.
➏ Put the mushrooms directly on the grill rack, over the flame, and cook for 8-10 minutes, moving around as needed to prevent charring, until the mushrooms are golden and tender and the filling is warm. Serve immediately.