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Stuffed Mushrooms ~ Finger Food for GameDay


  • • 12 organic button mushrooms
  • • 4 oz Philadelphia Original Cream Cheese softened
  • • 3 Applegate Naturals Uncured Good Morning strips bacon finely chopped
  • • 1 small shallot peeled and finely chopped
  • • 2 organic garlic cloves peeled and minced
  • • 2 tablespoons organic green onions chopped
  • • 1 oz Frigo Crumbled Blue Cheese
  • 1 tablespoon red wine - optional
  • • salt and pepper


  1. Preheat oven to 400 F.
  2. Rinse each mushroom and dry with paper towels. Gently break off stems and
  3. finely chop.
  4. Covered with paper towel in microwave, cook 3 strips bacon (the 3rd is for you
  5. to eat while you cook) until lightly brown and crisp. Remove from microwave
  6. and set aside. In pan, add shallots and garlic and sauté until lightly browned.
  7. Add chopped mushroom stems and continue to cook, stirring regularly, for
  8. about 4 to 5 minutes. Season with salt and pepper to taste. Optional – add in
  9. red wine and continue to cook, stirring regularly, until mushrooms are tender
  10. and liquid is evaporated. Remove from pan and allow to cool.
  11. In a mixing bowl, combine cream cheese and blue cheese. Fold in mushroom
  12. blend, crisp bacon bits and green onions in pan.
  13. Arrange mushroom caps gills down on a baking sheet and lightly smear with
  14. olive oil. Bake in a 400 F oven for about 4 to 5 minutes or until mushrooms
  15. start to leak. Turn mushroom caps to cavity side up and using a small spoon,
  16. fill with cheese mixture. Return to oven and bake at 400 F for another 5 to 6
  17. minutes or until stuffing is heated through and tops are golden brown.