Appetizers, Recipes

Savory Stuffed BCT Mushrooms

BCT? What’s that, you may ask? Well, picking up from BLT for Bacon, lettuce and tomato, it’s what I call my Bacon, Cheese and Tomato stuffed mushrooms. These are delicious little snacks that can liven up a party or make a dinner when you stuff portobello mushrooms. The cheese in it is a combination of cream cheese and cheddar cheese. Or you can substitute in mozarella or an Italian mix cheese for the cheddar. The recipe is flexible.

Bacon, Cheese and Tomato Stuffed Mushrooms

24 whole Mushroom caps, stems removed (about 1 pound)
4 oz. Cream Cheese, softened
1/2 cup Cheddar Cheese, grated
2 tablespoons Fresh Chives
4 tablespoons Bacon Bits
1/4 cup chopped fresh Spinach
1/4 cup Sun Dried Tomatoes, chopped

Preheat oven to 350 degrees F. Spray the bottom of a baking pan with olive oil cooking spray. Place mushroom caps open side down and spray the tops. Bake for 15 minutes. Remove and let cool a little before stuffing.

Beat cream cheese with a spoon until it is smooth, then stir in the other ingredients, except the mushrooms. Scoop a teaspoonful of the mixture and fill the a mushroom cap. Place in the baking pan and repeat with the rest of the mushrooms. If you have more mix than mushrooms, distribute the remainder as evenly as possible over the mushrooms or eat the evidence.

Bake in the oven or a toaster oven for about 20 minutes until the cheese is melted and lightly browned. Just before serving, you can add a festive touch with a craisin and a sprig of parsley on the top of each mushroom or sprinkle chopped parsley over the tops.

Nutrition Info per mushroom: Calories: 33.5 Net Carbs: .6 g Protein: 1.8 g

Dinner version:

This Portobello mushroom was stuffed with an Italian 4 cheese mix.

 

Use 6 baby Portobello mushrooms, cleaned, stems removed
All other ingredients are the same as above.

Roast mushrooms In 350 degree F oven, hollow side down and lightly oiled with olive oil for about 15 minutes.

Beat cream cheese with a spoon until it is smooth, then stir in the other ingredients, except the mushrooms. Scoop a tablespoon of the mixture and fill the a mushroom cap. Place in the baking pan and repeat with the rest of the mushrooms. If you have more mix than mushrooms, distribute the remainder as evenly as possible over the mushrooms.

Makes 3 servings, 2 mushrooms per serving.

Calories: 211  Net carbs: 6.8 g   Protein: 11.2 g

Originally POSTED BY RENE AVERETT AT 12/10/2012 1:50 PM