Looking for an easy weeknight dinner idea? These cream cheese and mozzarella stuffed mushrooms are easy to make, quick, and delicious.
This recipe requires four portabella mushrooms, cream cheese, mozzarella cheese, and real bacon bits.
Prepare the Mushrooms
For this recipe, we started out with four large portabella mushrooms. Feel free to adjust the number of mushrooms based on your family size. (One large mushroom per person filled us up.) Gently rinse mushrooms and pat dry with a paper towel or soft cloth. Then, use a spoon to scoop out the gills and the stem of the mushroom.
Prepare the Filling
Combine cream cheese, mozzarella, garlic powder, salt, and bacon pieces or bacon bits in a medium bowl. Use a spoon to mix until smooth.
Stuff the Mushrooms
Use your spoon to fill each mushroom with 1/4 of the cream cheese filling and then top with additional mozzarella. Place on a foil-lined cookie sheet in a preheated 350-degree oven and bake for 20 minutes. Allow the mushrooms to cool for a couple of minutes before eating.
Cream Cheese and Mozzarella Stuffed Mushrooms
Ingredients
- 4 Large portabella mushrooms
- 8 oz. Package of cream cheese
- 6 oz. Shredded mozzarella cheese (save 2 ounces to sprinkle on top of the mushrooms)
- 4 tbsp Bacon pieces
- 1/2 tsp Garlic butter (add more if you'd like)
- 1/2 tsp salt
Instructions
- Preheat the oven to 350 °F
- Rinse portabella mushrooms in cold water and pat dry with a paper towel. Use a spoon to scrape out the stems and gills.
- In a medium bowl add your cream cheese, 4 oz of mozzarella cheese, garlic powder, salt, and bacon pieces. Mix with a spoon until smooth.
- Lay the mushrooms on a foil-lined baking sheet and fill each mushroom with 1/4 of the cream cheese mixture. Sprinkle the remaining mozzarella on top of the mushrooms.
- Bake for 20 minutes or until cheese is light golden brown.
