This is possibly my most favorite appetizer for Christmas and the most requested one from my family. Savory, creamy, cheesy, and of course, bacon-y. Mmmmm mmmm mmmmm! These are the most perfect, bite-sized way to start your holiday.
As I’m sitting here typing this my mouth is watering and suddenly I’m very anxious for all the Christmas parties for which I will make these. In my opinion no one should ever serve their guests something that they haven’t tasted themselves so make sure you adequately sample these once, twice, maybe even three or four times if you have to! The happiness of your guests is at risk! You must take this very seriously ☺.
*Make sure to read this recipe all the way to the bottom for a spicy twist.
Here’s what you need:
40 Mushrooms with stems still on
1 Cup of Cream Cheese (or 1 8 oz block)
1 Cup and another ½ Cup Shredded Parmesan Cheese
10 slices cooked, cooled, and chopped pepper bacon.
¼ Cup Washed and Chopped Fresh Parsley
3 Cloves Minced Garlic
½ tsp Salt
1 tsp Pepper
Here’s how you do it:
Use a spoon to fill the mushroom caps and make sure to press the stuffing down into the cap.
Place the mushrooms in a baking dish that has been sprayed with olive oil.
Sprinkle the remaining Parmesan cheese on the top of the stuffed mushrooms and place in a 350 degree oven for 20 minutes or until mushrooms are soft and the cheese on top is melted and slightly browned.
*For those who want a kick this recipe up a notch substitute Pepper Jack Cheese for the Parmesan and a can of Fire Roasted Diced Jalapeños for the parsley! Now you have made Jalapeño Popper Stuffed Mushrooms, a recipe I created for my brother, Ben.