Trim mushrooms; remove stems. Set caps aside.
Finely chop stems. In small bowl combine butter, onion and chopped stems. Saute in large pan until butter melts and onion is tender, stirring from time to time. Stir in bread crumbs, parsley, bacon, cream cheese, and horseradish. Add cayenne pepper is you'd like a spicy bite to the dish. Mixture should be dry but not crumbly.
Preheat oven to 350F.
Spoon mixture into caps, pressing lightly.
Arrange filled caps in a baking sheet and sprinkle tops with grated parmesan or a bit of Cajun spice mix.
Bake about 15 minutes until hot and bubbly. The cheese browns nicely if you use it on top.
Serve while still warm.
Makes 12. Each one contains:
Cals: 180, FatCals: 120, TotFat: 12g
SatFat: 7g, PolyFat: 1g, MonoFat: 6g
Chol: 28mg, Na: 241mg, K: 154mg
Total Carbs: 3g, Fiber: 0g, Sugars: 2g
NetCarbs: 3g, Protein:4g
You can make the stuffing a day or so ahead. The stuffed but unbaked mushrooms can hold for up to 12 hours in the refrigerator prior to baking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (59g)|
|Recipe Makes: 12|
|Calories from Fat: 116 (78%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 22.2mg||7 %|
|Sodium 237.9mg||8 %|
|Potassium 143.3mg||4 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 3.3g|
|Protein 4.8g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 148
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