This month I was assigned to Veronica's (aka Vonnie's) blog, My Catholic Kitchen. I knew I'd love her blog as soon as I read that she loves Krispy Kreme Donuts, fried chicken, and southern food just like me. And her recipes have been featured in Taste of Home cookbooks! What an accomplishment!
I did my usual perusing and spotted some eye-catchers like Nutella Swirl Bundt Cake and Bourbon Burgers, but finally had to narrow it down and chose her Stuffed Mushrooms.
I made a few changes, mainly just that I used fancy cream cheeses and added some fresh chives. I liked this new Spicy Jalapeno cream cheese flavor... it added the perfect amount of heat to make these little apps even more flavorful.
I made 8 portabello stuffers total. Next time I'd make less cream cheese mixture and not fill them as much so I adjusted the recipe to show a little less cream cheese. You can adjust your recipe to yield a mushroom:cream cheese ratio that suits you and your family though. These little guys were on point!
But did you really think you could go wrong with roasted mushrooms, bacon, cream cheese, and chives with a spicy kick? Didn't think so.
Bacon and Spicy Cream Cheese Stuffed Mushrooms
adapted from My Catholic Kitchen
- 3 oz Philadelphia Spicy Jalapeno cream cheese, softened
- 3 oz Philadelphia Chive and Onion cream cheese, softened
- 6 slices of bacon, cooked and crumbled (reserve some for garnish)
- 3 chives, chopped and divided
- 8 stuffer portabello mushrooms, rinsed and wiped dry
In a large bowl, mix cream cheeses, crumbled bacon, and 2 chopped chives. Mix until well blended. Stuff mushrooms with mixture. Bake on a baking sheet with edges/rim at 350 degrees for 30 minutes or until lightly browned. Top with reserved bacon and 1 chopped chive.
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Peace, and bacon grease!