Bacon and Onion Stuffed Mushroom Caps

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

These tasty mushrooms make a lovely appetizer – or a starter for a dinner party.

Recipe tags: onion base, moderate difficulty, app, pork, roast

Ingredients

Quantity	Ingredient
4 oz	plain brick-style cream cheese
4 oz	soft goat cheese
4 tsp	lemon juice
2 tbsp	Better Than Bouillon^® Sautéed Onion Base
4	slices bacon, cooked and crumbled
2 tbsp	finely chopped fresh basil
2 tbsp	finely chopped parsley
2 cloves	garlic, minced
1	shallot, minced
24	brown mushrooms, stems removed
¼ cup	bread crumbs
3 tbsp	olive oil

Directions

1

Preheat oven to 400°F. In large bowl, beat together cream cheese, goat cheese and juice until blended. Stir in Sautéed Onion Base, bacon, basil, parsley, garlic and shallot until combined.
2

Divide filling evenly into each mushroom cap; place on parchment paper–lined baking sheet, about 2 inches apart. Sprinkle with bread crumbs. Drizzle olive oil over top.
3

Bake for 12 to 15 minutes or until filling is heated through and golden brown on top. Serve immediately.

Substitute crumbled feta cheese for goat cheese if desired.

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