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Servings:

Boom Boom Stuffed Mushrooms

A savory recipe for baked stuffed mushrooms packed with pecans, bacon, cream cheese, cheddar and more. The pecans give the stuffed mushrooms a slightly sweet flavor and a perfect texture.

Total Time

30min

3.6

5 Ratings

Author: Buy This Cook That

Servings:

Ingredients

•

6 cups

Baby Portobello Mushrooms , washed

•

1/2 cup

Cream Cheese , softened

•

3/4 cup

Shredded Sharp Cheddar Cheese , divided

•

2 slices

Cooked Bacon , crumbled

•

1/3 cup

Diced Pecans

•

4 Tbsp

Chopped Scallions

•

4 Tbsp

Panko Breadcrumbs

•

1 tsp

Butter , melted

•

1/2 tsp

Minced Garlic

•

1/2 tsp

Ground Black Pepper

•

as needed

Non-Stick Baking Spray

Cooking Instructions

Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet lightly with Non-Stick Baking Spray (as needed) .

Remove stems from the Baby Portobello Mushrooms (6 cups) . Reserve the stems. Place the mushroom caps rounded side down onto the baking sheet.

Lightly brush each mushroom cap with Butter (1 tsp) . Set aside.

Finely chop the mushroom stems.

Place chopped mushroom stems in a skillet with the Pecans (1/3 cup) and heat over medium. Stir and cook until the mushrooms cook down and excess moisture is gone. Stir frequently to prevent burning.

In a large bowl combine the mushroom and pecan mixture with the Cream Cheese (1/2 cup) , Shredded Sharp Cheddar Cheese (1/2 cup) , Scallions (4 Tbsp) , Cooked Bacon (2 slices) , Panko Breadcrumbs (4 Tbsp) , Garlic (1/2 tsp) , and Ground Black Pepper (1/2 tsp) . Combine well.

Stuff each mushroom cap with the stuffing mixture. Top each stuffed mushroom with the remaining Shredded Sharp Cheddar Cheese (4 Tbsp) .

Bake for 10 to 15 minutes. Serve hot and enjoy!

Nutrition Per Serving

CALORIES

221

FAT

18.1 g

PROTEIN

9.6 g

CARBS

7.3 g