Recipes
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Cream Cheese-stuffed Mushrooms

By David Bowers
Published: February 17, 2011
webmushroomsIMG_5922
Stuffed Mushrooms
Photo by John & Tanya Bäck
Use the largest button mushrooms you can find, so they don’t fall through the rack! Makes 6 to 8 appetizer servings.

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
   
Olive oil


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.

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