Stuffed Mushrooms Tess Hamre, Review Quality Manager
1 lb mushrooms
1/4 cup crumbled bacon
1 - 8oz package cream cheese
3 green onions (chopped fine)
½ tsp (or to taste) Worcestershire sauce
1/4 to ½ tsp garlic powder
2 tablespoons butter
Wash mushrooms thoroughly and very
carefully remove stems. To remove
stems hold the mushroom cap in one
hand and with other hand grasp the end
of the stem and gently but firmly, rock
it back and form until it pops out. Set
aside the caps and finely chop the stems.
Melt butter in a skillet. Sauté stems with
Worcestershire sauce, garlic powder, and
chopped onions until browned. Remove
from heat and add the crumbled bacon
and the cream cheese and stir to combine.
The cream cheese will soften making it
easier to combine with the bacon and
chopped stems. Spoon cream cheese
stuffing mix into mushroom caps. Be gen-
erous and heap it onto the cap. Bake in a
9 x 13 pan at 350 degrees for 25-30 min-
utes or until browned and mushrooms
are tender. Store any leftover mushrooms
in a covered container in the fridge. They
will keep for a day or two, maybe longer,
but we usually eat them quickly. They are
good cold as well as hot. We eat the left-
over ones straight from the fridge.
You may substitute ½ to 1 tsp onion
powder or 2 tsp minced dried onion for
the green onion.
Slicing the cream cheese before adding
to the mushroom stems makes it easier to
The original recipe called for 6 slices of
bacon cooked crisp and crumbled. I use
already crumbled bacon for convenience.
These can be made a day ahead. Prepare
and stuff the mushrooms as above but do
not bake. Cover and refrigerate. When
ready, bake as directed above.
If you have leftover stuffing mix it is a
great spread on Triscuits.
When I was first married, my mother-
in-law wanted to reduce her cookbook
collection and offered me a chance to
choose some. I sat at her kitchen table and
thumbed through cookbooks looking at
recipes. I wrote out several that I wanted
to try on individual index cards. One rec-
ipe that I have continued to use year after
year is the Stuffed Mushrooms. Over the
years I have tweaked the original until I
had the recipe that appears here.
I first prepared them to bring to a
Thanksgiving dinner just after our first anniversary. From that moment they became
a Thanksgiving dinner tradition. When my
sister needed a dish to bring to a potluck, I
gave her my Stuffed Mushrooms recipe. The
year my father died my brother, mother,
sister, and our families were together for
the first time in years for Thanksgiving. I
made the Stuffed Mushrooms.
It isn’t Thanksgiving at the Hamre
house if we do not have Stuffed Mushrooms to snack on while we wait for dinner to be ready. We’ve also started adding
them to our Christmas dinner menu and
now that the girls are older if they make
dinner for our anniversary or Valentine’s
Day we can be sure that Stuffed Mushrooms will be on the menu!
Tess and her husband
John live in the Pacific
Northwest near the
majestic Mt Rainier.
Together they have
raised four beautiful daughters, homeschooling from the beginning to the end. The oldest has recently
graduated from college. Two more are currently in college and Tess continues to home
educate their special needs daughter. Tess is
the Review Quality Manager for The Old
Schoolhouse® Magazine Homeschool Review Crew.