Bacon Blue Cheese Stuffed Mushrooms with Creamy Hot Sauce
These creamy stuffed mushrooms are drizzled with a spicy blue cheese sauce before being baked. Perfect as a football appetizer or easy dinner!
Foto: The Food Charlatan — The Food Charlatan
Ingredients
- 20 baby bella mushrooms
- 1 8 -oz package cream cheese (softened)
- 1 egg yolk
- 5 ounces blue cheese
- 1 g reen onion
- 4 strips bacon (cooked and crumbled)
- 1 clove garlic (minced)
- 1/4 teaspoon salt
- dash pepper
- 2/3 cup chunky blue cheese salad dressing
- 1/3 cup Frank's Red Hot sauce*
- chopped green onion (to garnish)
Steps
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Preheat your oven to 375 degrees F.
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Set out your cream cheese to soften while you prep the mushrooms.
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Remove the stems from all the mushrooms. I do this by getting my thumb way down in there and twisting. Discard the stems.
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Wash your mushrooms. Brush them clean if you like to waste time and/or eat dirt. I mean it's not going to kill you. But washing them is a lot faster and won't affect your mushrooms at all.
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Lay the mushroom caps top-down in a 9x13 inch casserole dish.
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In a medium bowl, beat or stir the cream cheese and egg yolk until it is smooth.
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Add the blue cheese, green onion, crumbled bacon, garlic, salt, and pepper. Stir to combine.
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Spoon the mixture into each mushroom cap and distribute evenly.
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In a glass measuring cup, stir together about 2/3 cup blue cheese dressing with 1/3 cup hot sauce (or whatever ratio tastes good to you).
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Drizzle the sauce over the mushrooms.
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Bake at 375 for about 20 minutes, or until the tops start to brown. Eat with a fork!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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