Save Recipe Print
Total:
45 min
Prep:
10 min
Cook:
35 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.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Sweet Skillet Cornbread

Recipe courtesy of Food Network Kitchen

Vegan Spinach and Mushroom Lasagna

Recipe courtesy of Food Network Kitchen

Bacon-Herb Wrapped Pork Tenderloin

Recipe courtesy of Bobby Flay

Stuffed Cabbage

Recipe courtesy of Ina Garten

Brussels Sprouts with Bacon

Recipe courtesy of Rachael Ray

4 Cheese Stuffed Shells

Recipe courtesy of Rachael Ray

Stuffed Shells with Arrabbiata Sauce

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword