I call these my “piled high cheesy stuffed mushrooms.” They’re an extra-special finger food that go over well at any party.
—TAMMY REX NEW TRIPOLI, PA
PREP: 30 MIN. • BAKE: 10 MIN. • MAKES: 2 DOZEN
4 ounces cream cheese, softened
1 cup (4 ounces) shredded fontina cheese
8 bacon strips, cooked and crumbled
4 green onions, chopped
1/4 cup chopped oil-packed sun-dried tomatoes
3 tablespoons minced fresh parsley
24 large fresh mushrooms (about 1 1/4 pounds), stems removed
1 tablespoon olive oil
1. Preheat oven to 425°. In a small bowl, mix the first six ingredients until blended. Arrange mushroom caps in a greased 15x10x1-in. baking pan, stem side up. Spoon about 1 tablespoon filling into each.
2. Drizzle tops with olive oil. Bake, uncovered, 9-11 minutes or until golden brown and mushrooms are tender.