Stuffed Mushrooms with Cheese and Bacon

Step 1

Preheat oven to 375°F. Clean the 12 mushrooms and remove stems; finely chop the stems and set aside.

Step 2

In a skillet over medium heat, cook the 4 slices bacon until crisp, about 6-8 minutes. Remove bacon, crumble, and reserve 1 tbsp drippings in the pan.

Step 3

Add chopped mushroom stems to the skillet and sauté until softened, about 3-4 minutes. Remove from heat and let cool slightly.

Step 4

In a bowl, mix the crumbled bacon, sautéed stems, 4 oz cream cheese, 0.5 cup cheddar, 1 egg yolk, 0.25 tsp salt, and 0.25 tsp pepper until well combined.

Step 5

Brush the mushroom caps with 1 tbsp olive oil and place on a baking sheet. Fill each cap generously with the cheese mixture.

Step 6

Bake until mushrooms are tender and filling is golden and bubbly, about 15-18 minutes. Let rest 2 minutes before serving.