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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Baked Stuffed Lemon Sole

Grilled Portobello Mushrooms

Recipe courtesy of Williston Dye

Lorraine's Bacon-Cheddar Straws

Recipe courtesy of Lorraine Pascale

Stuffed Shells with Arrabbiata Sauce

Recipe courtesy of Giada De Laurentiis

4 Cheese Stuffed Shells

Recipe courtesy of Rachael Ray

Beef and Mushroom Stir-Fry

Recipe courtesy of Food Network Kitchen

Blue Cheese and Bacon Truffles

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.