Aunt Patty’s Stuffed Mushroom Caps
Aunt Patty’s Stuffed Mushroom Caps
Aunt Patty’s Stuffed Mushroom Caps
Beth Hoffman: Huntsville, AL
My Aunt Patty made this appetizer for us one year when I was in high school. We loved it and welcomed the different twist on stuffed mushrooms. It’s still a favorite and our most asked-for family recipe! It doubles well and can be cut in half if desired. Adjust the onion, chive, and garlic to your taste. Enjoy!
Ingredients:
- 2 pounds of whole mushrooms
- 2 8-ounce tins of whipped cream cheese
- 2 tsp of chives
- 1 lb of bacon
- 1/4 cup of chopped mushroom stems
- 1/4 cup of chopped onion
- 1 tsp of chopped fresh garlic
Instructions:
- Fry or microwave bacon until crisp, drain, and then crumble.
- Remove mushroom stems and chop enough for 1/4 cup, discard the rest.
- Mix the cream cheese, chives, stems, onion, and garlic, then add the bacon and mix thoroughly.
- Stuff the filling evenly into all the mushroom caps.
- Bake under the broiler for 5-8 minutes, or until the top of the cream cheese starts to turn light brown.
.png "Aunt-Patty-s-Stuffed-Mushrooms-(1).png")
