One of my favorite appetizers my mom made when I was growing up was stuffed mushrooms. She usually made it for special occasions so we didn’t get them often. But when she would make them, I would be the first one in the kitchen to grab one hot out of the oven. She rarely ever used recipes (is that where I get it from?), so my siblings and I each have our own version of this old favorite. This one is my version.
I have to say, this is one of my comfort foods. I know…it isn’t mac and cheese or ice cream, or chocolate…but when I eat it, I am in my happy place. The cream cheese is mixed with bacon and seasonings and overstuffed into Baby Bella mushroom caps. Mmmmmm….they just melt in your mouth. Every time I make them I burn my tongue because I just can’t wait for them to cool off before I indulge!
I just made this last week for our date night. My daughter helped me make them. She doesn’t like mushrooms but she really enjoyed the flavor of the stuffing before it was even baked! My husband doesn’t like mushrooms either, but he will fight me for the last one on the plate!
Did you know that one Baby Bella mushroom packs a whopping 3 grams of protein? There are only 3 grams of carbohydrates and 1 gram of fiber in each mushroom which is great for a low-carb, high protein diet (my kind of food!!!). They are also a good source of vitamins and antioxidants including two trace minerals: copper and selenium. (Learn more about the health benefits that are packed into Baby Bellas). This recipe is pretty easy to make and with the health benefits of mushrooms, you get a double whammy of goodness! For a dairy-free version, substitute the cream cheese for dairy-free cream cheese. enJOY!