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Mushrooms are usually one of these veggies that you either love or hate. They are about 90 % water and surprising high in potassium. Did you know that a single Portabella mushroom can contain more potassium than a banana? Yeah, I didn’t either. That is awesome for people like me that hate bananas. Along with providing us with good potassium, mushrooms are the only fruit or veggie that help us get out Vitamin D in. They are able to produce this important vitamin when exposed to sunlight. The mushroom is used in many cuisines throughout the world and it is often used as a meat alternative in Vegan and Vegetarian dishes around the world. “meat” of the vegetable world.
You didn’t know I was so smart about fungus, did you? I am no expert by any means, but I love mushrooms and I am a nerd when it comes to food and how it grows. You may not enjoy researching and stalking your food, but if you love mushrooms then this recipe was made just for you! Well, technically it was made for my family but if you were here you would’ve loved them too!
This recipe would make a great party appetizer, a big hit at any potluck or a yummy side for dinner. Stuffed mushrooms are one of my favorite one bite wonders. They are small enough to just pop in your mouth but they pack big flavor in that small bite! Of course, you could totally use a fork and be more dainty than I am with them, but I just can’t help myself once I take the first bite of cheesy bacon goodness! Oh my, they are just so dreamy.
These beauties bake up pretty quickly too, 25 minutes to be exact! Prepping these mushrooms is even quicker if you set your cream cheese out on the counter to soften ahead of time. This will save time in your prep work. I think the hardest part of these stuffed mushrooms is showing restraint when you are placing them on the serving platter! They are glorious and very tempting!
Not only is the filling very delicious in these mushrooms it would work great as a dip for veggies and it is super good as a stuffing in those colorful mini peppers. I stuff and bake the peppers the same way I do the mushrooms. My son doesn’t like mushrooms so we have worked out a deal. I make him some of the peppers and I FORCE MYSELF to eat his serving of mushrooms. It’s hard being a mom and taking on such sacrifices but I do it for my little one because I love him and he is such a “fungi”! Lol, sorry couldn’t help it. You totally knew I had to say it, right? Come on…you know it was funny….and yes I will admit it…a little cheesy!
These tasty little gems can be made ahead and stored in the refrigerator for up to a day in advance. Simply clean and fill your mushroom caps and then cover them tightly and refrigerate. When you are ready to bake them place them into a preheated 350-degree oven and bake.
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