Total:
45 min
Active:
10 min
Yield:
36 mushrooms
Level:
Easy

Ingredients

Directions

Preheat oven to 350 degrees F.

Remove the stems from the mushroom caps and reserve the stems for the (Round 2 Bacon Mushroom Quiche).

In a skillet, over medium heat, add the bacon and cook until crisp. Remove from the pan and set aside on a brown paper bag or paper towels to drain.

In the same skillet, add the onions and saute until translucent. Stir in the rosemary, and salt and pepper, to taste, and cook for 2 minutes.

In a small bowl combine the cream cheese with the leftover crumbled corn muffin tops. Stir in the sauteed onion. Finely chop the reserved cooked bacon and stir into cornbread mixture. If the mixture is too dry add a few tablespoons of warm water. Spoon the filling mixture into each mushroom cap. Arrange on a baking sheet and bake until golden brown and crisp on top, about 15 to 20 minutes. Transfer to a serving platter and serve.

IDEAS YOU'LL LOVE

Stuffed Mushrooms

Recipe courtesy of Food Network Kitchen

Bacon and Green Chile Cornbread

Recipe courtesy of Sunny Anderson

Stuffed Cabbage

Recipe courtesy of Ina Garten

Mushroom Grits Quiche

Recipe courtesy of Bobby Flay

Southern Cornbread

Recipe courtesy of Cat Cora

Gnocchi with Bacon and Escarole

Recipe courtesy of Food Network Kitchen

Sweet Potato and Mushroom Lasagna

Recipe courtesy of Jeff Mauro

Pecan Candied Bacon Bites

Recipe courtesy of Sandra Lee

Baked Beans With Bacon

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking