A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Bacon Horseradish Stuffed Mushrooms
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- #48215
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
12 large fresh mushrooms, about 1 to 1 1/2 inches in diameter
2 tablespoons butter or margarine
2 tablespoons chopped onion
2 tablespoons fine dry bread crumbs
1/2 teaspoon dried parsley flakes
6 slices bacon, cooked and crumbled
1 package (4.4 ounce size) cream cheese, softened
1 teaspoon prepared horseradish
1/2 teaspoon cayenne pepper, or to taste
1/4 cup Parmesan cheese, grated (optional)
1 tablespoon Cajun spice mix (optional)
directions
Trim mushrooms and remove stems. Set caps aside. Finely chop stems.
In a small bowl, combine butter, onion and chopped stems. Saute in large pan until butter melts and onion is tender, stirring from time to time.
Stir in bread crumbs, parsley, bacon, cream cheese, and horseradish. Add cayenne pepper is you'd like a spicy bite to the dish. Mixture should be dry but not crumbly.
Preheat oven to 350 degrees F.
Spoon mixture into caps, pressing lightly. Arrange filled caps in a baking sheet and sprinkle tops with grated Parmesan or a bit of Cajun spice mix.
Bake about 15 minutes until hot and bubbly. The cheese browns nicely if you use it on top.
Serve while still warm.
added by
Romfh
nutrition data
96 calories, 8 grams fat, 3 grams carbohydrates, 3 grams protein per serving. This recipe is low in carbs.
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reviews & comments
December 28, 2006
I made these for a Christmas party. Everyone who likes mushrooms loved them!!!