Bacon-Wrapped Stuffed Mushrooms

It’s hard to stop eating these delightful appetizers, filled with herbed cream cheese and wrapped in crispy bacon.

Bacon-Wrapped Stuffed Mushrooms

Prep Time: 15 mins Cook Time: 35 mins Yield: 32 mushrooms

Serving Size: 4 mushrooms

Ingredients

32 medium white button mushrooms

6 TB. unsalted butter, at room temperature 1 garlic clove, minced 2 TB. shallot, minced 8 oz. (225g) cream cheese, at room temperature 2 TB. fresh parsley, chopped 1⁄2 tsp. dried thyme 1⁄4 tsp. freshly ground black pepper 16 thin bacon slices, cut in half lengthwise (about 8 oz.; 225g)

Nutrition per Serving

Fat 83% Protein 10% Net Carb 7% Ratio 2.2:1

Calories 238 Fat 22g Protein 6g Total Carbohydrate 4g Dietary Fiber 0g Net Carbohydrate 4g

1Preheat the oven to 350°F (180°C).

2Remove stems from white button mushroom caps. Set caps aside and finely chop stems.

3Heat a medium skillet over medium-high heat. When the skillet is hot, add 2 tablespoons unsalted butter.

4Add garlic, shallot, and mushroom stems to the hot skillet. Sauté, stirring occasionally, for 4 to 5 minutes, or until fragrant and softened. Remove from heat and cool for 5 minutes.

5In a small bowl, blend remaining 4 tablespoons unsalted butter, cream cheese, parsley, thyme, and black pepper.

6Stir mushroom stem mixture into cream cheese mixture until fully combined.

7Spoon filling into mushroom caps. Wrap each mushroom cap with 1⁄2 bacon slice so it overlaps on bottom side of cap. Place caps on an ungreased rimmed metal baking sheet with overlap sides down to secure.

8Bake for 25 to 30 minutes, or until bacon is browned and crisp. Let cool slightly before serving.