Garlic-Herb Cheese and Bacon Stuffed Mushrooms
I’ve made different versions of stuffed mushrooms, but these are the easiest, combining three ingredients into a delicious little bite. They are simple enough to make on a weeknight if you’re craving a little indulgence. They can also be assembled in advance for a party, popped into the oven just before your guests arrive.
For this recipe, button or cremini mushrooms work equally well. I prefer small to medium sized mushrooms for a better mushroom to filling ratio. You lose the “pop-in-your-mouth” effortlessness with the mushrooms labeled as “stuffing” mushrooms – they are just too big.
The flavor workhorse (and shortcut) is the garlic-herb cheese. It contains all the seasonings in one package. Combine with bacon and finely chopped mushroom stems and that’s the filling, done. Once you fill the mushroom caps, you can store them in the refrigerator for a couple of days. Otherwise it's into the oven, ready for you in about 15 minutes.