Stuffed Mushrooms Recipe
Sautéed mushroom caps filled with cream cheese, bacon bits, chives and seasonings. Topped with melted provolone and parmesan cheese. A Rathskeller favorite. (GF Tace amount of Beer)
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Ingredients
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Stuffed Mushroom Ingredients
Method
Cooking Instructions
- 1
Prepare the Mushroom Caps
Preheat your oven to 375°F (190°C). Clean the mushroom caps with a damp cloth and remove stems. Chop the stems finely and set aside.
- 2
Make the Filling
In a skillet, heat olive oil over medium heat. Add the chopped mushroom stems and sauté for about 3-4 minutes until softened. Add bacon bits, chives, garlic powder, onion powder, salt, and black pepper. Stir for another 2 minutes.
- 3
Combine with Cream Cheese
In a bowl, mix the sautéed mixture with cream cheese until well combined. If desired, add beer to the mixture for extra flavor.
- 4
Stuff the Mushroom Caps
Using a spoon, fill each mushroom cap generously with the cream cheese mixture.
- 5
Add Cheese Toppings
Sprinkle provolone and parmesan cheese on top of each stuffed mushroom.
- 6
Bake the Mushrooms
Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- 7
Serve
Remove from the oven and let cool slightly before serving. Enjoy your delicious stuffed mushrooms!
