Mushrooms.... Yuck! Just the thought of them makes me gag... My darling husband on the other hand loves them. So, when we saw Sandra Lee make these on Food Network, I thought I'd give them a try. The things we do for our men... I can't tell you how good they were, but when I asked him if they were good, he said... Hell Yeah!!! So there ya go. Now... what am I going to do with the bottoms???
Bacon Cornbread Stuffed Mushrooms
original recipe, by Sandra Lee, found here
2 (10-ounce) packages baby portobello mushrooms
4 slices bacon
1/2 medium onion, chopped
2 teaspoons finely chopped rosemary leaves
Salt and freshly ground black pepper
1/3 cup cream cheese, at room temperature
8-10 mini cornbread muffins, crumbled
Preheat oven to 350 degrees F.
Remove the stems from the mushroom caps.
In a skillet, over medium heat, add the bacon and cook until crisp. Remove from the pan and set aside on a paper towels to drain.
In the same skillet, add the onions and saute until translucent. Stir in the rosemary, and salt and pepper, to taste, and cook for 2 minutes.
In a small bowl combine the cream cheese with the crumbled corn muffins. Stir in the sauteed onion. Finely chop the reserved cooked bacon and stir into cornbread mixture. If the mixture is too dry add a few tablespoons of warm water. Spoon the filling mixture into each mushroom cap. Arrange on a baking sheet and bake until golden brown and crisp on top, about 15 to 20 minutes. Transfer to a serving platter and serve.