Bacon Horseradish Stuffed Mushrooms

12 Servings
100% would make this recipe for Bacon Horseradish Stuffed Mushrooms again.

Creamy, savory, spicy if you like. Simple to do yet elegant.

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Bacon Horseradish Stuffed Mushrooms Ingredients

12 large fresh mushrooms about 1 to 1 1/2 inches in diameter	4 1/2 ounces Low-fat cream cheese softened (1 package)
2 tablespoon butter or margarine	1 teaspoon prepared horseradish
2 tablespoon onion - chopped	1/2 teaspoon Cayenne pepper To taste (optional)
2 tablespoon fine dry bread crumbs	1/4 cup Parmesan Cheese grated (optional)
1/2 teaspoon dried parsley flakes	1 tablespoon Cajun Spice mix (Optional)
6 slices bacon cooked and crumbled

Instructions for Bacon Horseradish Stuffed Mushrooms

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

Main Ingredient: MushroomsCuisine: American

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by puerca83

[I made edits to this recipe.]

promfh
on Dec 29 2005 12:14PM

These were the best stuffed mushrooms we have ever made or had. We made the mix without the horseradish and stuffed one half of the mushrooms (for our kids). Then we added 1/2 quantity of the horseradish to the remaining mix and stuffed the rest. Both were tasty!

swibirun
on Dec 19 2005 12:16AM

LisaBuck
on Nov 24 2005 1:16PM

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. [I posted this recipe.]

promfh
on Jul 9 2005 11:02AM