Ingredients
- 1 pound (450 grams) button or cremini mushrooms*, cleaned and thoroughly dried
- 6 slices (180 grams) bacon
- 3 cloves garlic
- 8 ounces (225 grams) cream cheese, softened
- ½ cup (60 grams) cheddar cheese, shredded
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cayenne
- kosher salt to taste
- 1 tablespoon olive oil
- green onions to garnish (optional)
Instructions
- Remove the mushroom stems. Finely chop the mushroom stems, discarding any tough ends. Set aside.
- Chop the bacon into small pieces. Cook in a skillet over medium heat for 5 minutes or until just starting to crisp up. Transfer to a paper towel lined plate to soak up any excess grease.
- Drain all but 1 tablespoon of rendered bacon fat from the skillet and add the chopped mushroom stems and garlic. Cook for 5 minutes or until the stems are tender.
- In a medium bowl combine the softened cream cheese, cheddar, smoked paprika, cayenne and salt. Mix in the bacon, mushroom stems and garlic until well combined.
- Lightly brush the bottoms of the mushroom caps with olive oil.
- Fill each mushroom with a heaping spoonful of the filling. Top with extra cheddar and bacon if desired.
- Heat your grill to medium-high (375-400F or 190-205C) and brush the cooking grates with oil.
- Place the mushrooms on the grill directly over the flame, close the lid and cook for 5-8 minutes or until the cheese is melty and the mushrooms have softened.
Notes
Choosing Mushrooms: Both button mushrooms and baby bellas (also called cremini mushrooms) work great in this recipe. Just make sure you choose a package where the mushrooms are similar in size and large enough to hold a good spoonful of filling.