This is the dish that taught me to try foods that scare me. No really… it’s a true story.
Mushrooms have always squicked me out, they make me feel like the other creature in Green Eggs and Ham.. the one who says “I do not like them in a box, with a fox wearing socks.” But much like that creature, after trying them at the urging of my best friend, my palette exploded and I discovered that they aren’t so bad, they might even be better with a fox wearing socks.
- 1.5 pounds of round white mushrooms (I used 2 14oz cartons of “white stuffer mushrooms)
- 16 ounces of cream cheese
- 3 garlic cloves
- 0.5 pound crispy fried bacon (made into small crumbs)
- 0.5 cup of Italian Breadcrumbs
- 3-4 stalks of green onions, chopped
- Parmesan cheese
- Salt/Pepper to taste
- Wipe the mushrooms and remove the stems
- Put cream cheese (it mixes better if it’s softened slightly), garlic, green onions, salt and pepper into a bowl and cream.
- Stuff the mixture that you just made into the mushrooms (I transferred the goop into a gallon sized ziploc bag, cut a tip off, and used it as a piping bag).
- Dip the mushroom (the goop end) into the breadcrumbs
- Place on a foiled cookie sheet and set the oven to 350 degrees
- Bake at temperature for at least 20 minutes (depending on the size of the mushrooms)
- Remove from the oven and top with Parmesan.
shared with permission from Meghan Field, for more of her tasty recipes check out her blog “Life of Two Fields“