Recipe Corner: Bacon and Fontina Stuffed Mushrooms

Recipe Corner: Bacon and Fontina Stuffed Mushrooms

Taste of Home’s Culinary Specialist Amanda WIlson will be at the UB Center for the Arts Mainstage Theatre on Saturday, November 1, 2014, at 2 p.m. to share her home cooking tips and tricks while demonstrating step-by-step recipes for the season’s best dishes. Get ready for the big cooking event by trying this Taste of Home recipe.
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES: 24 servings

Ingredients

  • 4 ounces cream cheese, softened
  • 1 cup (4 ounces) shredded fontina cheese
  • 8 bacon strips, cooked and crumbled
  • 4 green onions, chopped
  • 1/4 cup chopped oil-packed sun-dried tomatoes
  • 3 tablespoons minced fresh parsley
  • 24 large fresh mushrooms (about 1-1/4 pounds), stems removed
  • 1 tablespoon olive oil

Directions

  1. Preheat oven to 425°. In a small bowl, mix the first six ingredients until blended. Arrange mushroom caps in a greased 15x10x1-in. baking pan, stem side up. Spoon about 1 tablespoon filling into each.
  2. Drizzle tops with oil. Bake, uncovered, 9-11 minutes or until golden brown and mushrooms are tender. Yield: 2 dozen.

 

The Taste of Home Cooking School is America’s leading cooking school program, inspiring more than 150,000 passionate home chefs at approximately 250 events nationwide. Attendees experience exciting recipe demonstrations using ingredients that are easily found at the local grocery store and best of all, the dishes are submitted by home cooks from across the country.

www.tasteofhome.com

Filed Under: food, nl, recipe, Taste of Home, Taste of Home Cooking School
Categories: Arts + Culture

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