Bacon Cheddar Mushroom Caps

Bacon Cheddar Mushroom Caps

55-minute recipe Serves 24
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55-minute recipe Serves 24

Ingredients

24 lrg
White Mushrooms
1 tbsp
Vegetable Oil
2 strips
Bacon
1/4 cup
Red Bell Pepper
1/4 cup
Red Onion
1  
garlic clove, minced
1/2 tsp
Salt
1/4 tsp
Cayenne pepper
1 cup
CAMPBELl'S® Ready to Use Mushroom Broth
1 oz
Cream Cheese
1/2 cup
Cheddar Cheese
1/2 cup
breadcrumbs
1/4 cup
Parsley

Directions

Prep: 10-minute | Cook: 45-minute
  • 1

    Preheat oven to 400°F (200°C)

  • 2

    Remove stems from mushrooms and finely chop. Set aside.

  • 3

    Place mushroom caps, hollow side down on a parchment-lined baking sheet. Brush with oil and bake in oven until slightly softened, about 8 minutes. Let cool and drain off any liquid. Transfer mushrooms, hollow side up, onto a clean, parchment-lined baking sheet.

  • 4

    In a large non-stick skillet, cook bacon over medium heat until crisp. Drain off fat. Add red pepper, onion, mushroom stems, garlic, salt and cayenne. Cook just until onion starts to soften, about 4 minutes. Stir in broth and cook until almost all the liquid has been absorbed. Let cool.

  • 5

    In a medium bowl stir together cream cheese, Cheddar and mushroom bacon mixture. Spoon into mushroom caps. Sprinkle with bread crumbs.

  • 6

    Reduce oven to 375°F (190°C) and bake until stuffing is melted and golden, about 12 minutes. Sprinkle with parsley and serve.

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Last updated: August 28th, 2020

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