Tuesday, November 23, 2010

Stuffed Mushrooms with Bacon and Cream Cheese

Recipe for 3-4

12 whole mushrooms (cut the stems)
1 medium onion, chopped
1/2 cup bacon, chopped
4 tablespoons cream cheese Philadelphia
1 tablespoon olive oil
5-6 fresh basil leaves, chopped
1/3 teaspoon freshly grated black pepper
1/3 cup white wine


Preheat the oven to 180oC.
Chop the stems of the mushrooms into small pieces. Place the olive oil in a non-stick skillet and sauté the onions until translucent. Add the mushroom stems and continue sauté for 2-3 more minutes. Add salt, pepper and pour in the wine. Decrease the heat and allow the alcohol to evaporate. Add the cream cheese and stir constantly for 5-6 minutes until cheese is very soft. A couple of minutes before the end add to basil and stir to combine.
Remove the skillet from heat and let stand for a while.
Brush lightly the surface of an oven pan with olive oil. Using a spoon collect enough cheese mixture and stuff the mushrooms. Place the stuffed mushrooms in the oven pan. Sprinkle the top of the mushrooms with breadcrumbs.
Bake the mushrooms in the preheated oven for 15 minutes, or until
golden browned on top.
Serve the mushrooms with a glass of white wine. Enjoy!