HANDS-ON TIME 20 minutes
BAKE 17 minutes at 425°F
Makes 20 servings (1 stuffed mushroom each).
EACH SERVING 44 cal., 3 g fat (2 g sat. fat), 10 mg chol., 103 mg
sodium, 1 g carb., 0 g fiber, 1 g sugars, 3 g pro.
Ingredients
8 slices bacon
1 5.2-oz. pkg. semisoft cheese with fines herbes (such as
Boursin)
20 large cremini or button mushrooms (about 24 oz.)
Chopped fresh parsley (optional)
Directions
- Cook bacon until crisp; drain on paper towels and crumble. Stir
together the semisoft cheese and crumbled bacon. - Lightly grease a 15×10-inch baking pan. Rinse mushrooms; wipe
with paper towels. Remove stems from mushrooms; discard or
reserve for another use. Place caps, stem sides up, in prepared
baking pan. Spoon cheese mixture into mushrooms. Bake
immediately or cover and refrigerate up to 24 hours. - When ready to serve, preheat oven to 425°F. Bake mushrooms
17 to 20 minutes or until tender. Let stand 5 minutes before
serving. If desired, sprinkle with parsley.
Variations
SALMON- AND CHEESE-STUFFED MUSHROOMS Prepare as
directed, except omit bacon. Use 4 oz. thinly sliced smoked
salmon (lox-style), chopped. Divide smoked salmon among
mushrooms, pressing down lightly. Top each with about 1½ tsp.
semisoft cheese. Continue as directed.
SAUSAGE-STUFFED MUSHROOMS Prepare as directed, except
substitute 4 oz. Italian sausage for bacon. Cook sausage in an 8-
inch skillet over medium heat until browned; drain. Continue as
directed.
