Totally Sinful Stuffed Mushrooms


12 large Crimini Mushrooms (in a pinch, regular white mushrooms would work)
6 slices of good bacon (thick sliced, very little fat), diced.
1/2 a shallot, diced small
1 clove of garlic (or more to taste) diced
1/4 C of feta cheese, crumbled small
1/2 a brick of cream cheese, softened.
Salt and pepper to taste.


1. Preheat oven to 350 degrees.

2. Pull the stalks out of the mushroom caps and hollow out the space a bit
for the filling. (I use a grapefruit spoon, the jagged edges of the spoon
are perfect for hollowing out the meat.

3. Dice the mushroom stalks small to add to the pan when you take the bacon, the shallot and the garlic and sauté until bacon is done. Drain.

4. Take the cream cheese and the feta and soften together in a bowl. Once
that’s done, mix in the bacon and vegetable mixture.

5. Fill the mushroom caps with the mixture and put on a baking sheet and
bake for about 20 to 25 minutes, until the mushrooms are slightly wilted and
there’s juice on the baking sheet.

“This is a great potluck dish. The recipe is very simple to double or
triple. I like to serve them still warm but they’re shockingly good even
cold (although I have to admit that I only know this because I have to hold
some back because I make triple batches and take them to parties and they
disappear in ten minutes or less). They are not low fat or low calorie, but
they are delicious so think of me while you’re sinning!”

Servings: 4