Stuffed Mushrooms

The perfect appetizer. Cream Cheese Stuffed Mushrooms. I was never a big mushroom lover, that might have been because growing up my mom only bought the canned mushrooms (gross!), they definitely don't compare to the real thing. Stuffed mushrooms with cream cheese and bacon are now one of my favorite appetizer and they are very easy to make! You can even prepare them ahead of time and pop them into the oven when guests arrive.

Cream Cheese Stuffed Mushrooms

• 1 pkg whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Mozzarella cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper
• 3 slices cooked bacon, chopped (optional)
• Panko bread crumbs

Directions:

Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems. Heat oil in a large skillet over medium-low heat. Add garlic and chopped mushroom stems to the skillet, cook until tender. Turn heat off and stir in cream cheese, Parmesan cheese, Mozzarella cheese, bacon, black pepper, onion powder and cayenne pepper. Using a little spoon, fill each mushroom cap with a generous amount of stuffing and top with Panko bread crumbs. Arrange the mushrooms on the prepared cookie sheet. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and lightly golden brown.