Stuffed & Wrapped Mushrooms
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 167.9
- Total Fat: 13.2 g
- Cholesterol: 41.2 mg
- Sodium: 284.6 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.7 g
- Protein: 9.5 g
View full nutritional breakdown of Stuffed & Wrapped Mushrooms calories by ingredient
Introduction
This recipe is so good and filling that sometimes I will make a meal off of 2 mushrooms. This is also very flexible for substituting ingredients. Instead of mushrooms, I have used the baby bell peppers halved lengthwise, removing seeds. I also plan to try it subbing crab meat for the sausage. I think it will be another winner! This recipe is so good and filling that sometimes I will make a meal off of 2 mushrooms. This is also very flexible for substituting ingredients. Instead of mushrooms, I have used the baby bell peppers halved lengthwise, removing seeds. I also plan to try it subbing crab meat for the sausage. I think it will be another winner!Number of Servings: 16
Ingredients
-
16 baby portabella mushrooms
8 oz. softened cream cheese
1 cup finely shredded Colby/Monterrey Jack cheese
1/2 cup chopped fresh chives
8 oz. ground sausage
16 slices bacon
toothpicks
Tips
The only thing I would caution you about is that these smell and are so delicious that you are likely to burn your mouth and fingers because you won't want to wait for them to cool!
Directions
Set cream cheese on counter to soften, or just microwave it briefly.
Fry the ground sausage, crumbling it as finely as possible and cooking until nicely browned. Turn onto paper towel covered dish to drain well.
Fry bacon slices just slightly to partially cook them and remove some of the fat. It is okay if the center of the strip is more cooked than the ends because they will finish cooking later. You need the bacon to remain flexible enough for wrapping.
Clean mushrooms, then remove stems & gills to make a hollow for your stuffing. I save the pieces I remove and freeze for use in another dish.
Combine cream cheese, sausage, chives & shredded cheese in a medium size bowl, mixing well. You can add other seasonings if you like but these are very flavorful without anything else.
Use this mixture to stuff the hollow in each mushroom, dividing it equally between them. It is okay to pile it up if needed to use all of the filling, or just add more mushrooms if you have them.
Wrap a single strip of bacon around each mushroom and secure with a toothpick. I generally wrap with an end of bacon on the side of the mushroom and wrap over and around so the other end of bacon meets the first. Then secure with a toothpick. This way, your toothpick goes in sideways and the mushroom cap will sit upright. The best way to bake them is over a grill but they are also very good baked in the oven as well. If you finish them on the grill, just sit them directly on the grill and watch closely to ensure the bacon does not burn. It will crisp up nicely though while the mushroom cooks and the stuffing becomes all melty and wonderful! Depending on how hot your fire is, this could take as little as 5 minutes and up to 15. If you use the oven instead, just bake about 15 minutes at about 350 degrees to ensure the bacon is completely cooked and the rest is heated through.
Serving Size: makes 16 good size portions
Number of Servings: 16
Recipe submitted by SparkPeople user TAMMY8395.
Fry the ground sausage, crumbling it as finely as possible and cooking until nicely browned. Turn onto paper towel covered dish to drain well.
Fry bacon slices just slightly to partially cook them and remove some of the fat. It is okay if the center of the strip is more cooked than the ends because they will finish cooking later. You need the bacon to remain flexible enough for wrapping.
Clean mushrooms, then remove stems & gills to make a hollow for your stuffing. I save the pieces I remove and freeze for use in another dish.
Combine cream cheese, sausage, chives & shredded cheese in a medium size bowl, mixing well. You can add other seasonings if you like but these are very flavorful without anything else.
Use this mixture to stuff the hollow in each mushroom, dividing it equally between them. It is okay to pile it up if needed to use all of the filling, or just add more mushrooms if you have them.
Wrap a single strip of bacon around each mushroom and secure with a toothpick. I generally wrap with an end of bacon on the side of the mushroom and wrap over and around so the other end of bacon meets the first. Then secure with a toothpick. This way, your toothpick goes in sideways and the mushroom cap will sit upright. The best way to bake them is over a grill but they are also very good baked in the oven as well. If you finish them on the grill, just sit them directly on the grill and watch closely to ensure the bacon does not burn. It will crisp up nicely though while the mushroom cooks and the stuffing becomes all melty and wonderful! Depending on how hot your fire is, this could take as little as 5 minutes and up to 15. If you use the oven instead, just bake about 15 minutes at about 350 degrees to ensure the bacon is completely cooked and the rest is heated through.
Serving Size: makes 16 good size portions
Number of Servings: 16
Recipe submitted by SparkPeople user TAMMY8395.