I don’t know about you, but I love a good stuffed mushroom. It almost makes me feel like I’m eating something healthy (except for, you know, all the cheese and other goodness). These Bacon and Date Stuffed Mushrooms hit all the high notes.
You’ve got salty bacon, you’ve got sweet dates, and you’ve got not one but three types of cheese. Add in a few chopped almonds for crunch — what more could you want? If you don’t have dates on hand, raisins would work fine too.
Serve these Bacon and Date Stuffed Mushrooms as an appetizer at your next party, as a side dish for a Saturday dinner in with your favorite person, or as a fancy midnight snack.
Ingredients
8 ounces baby bella mushrooms
1/4 cup chopped dates
1 garlic clove, minced
3 bacon strips, cooked and chopped
1/8 cup almonds, chopped small
3 ounces cream cheese, softened
1/4 cup grated Parmesan
1/2 cup shredded mozzarella
Salt and pepper, to taste
Directions
1. Preheat oven to 400 degrees.
2. Heat about 1 tablespoon olive oil in a small pot over medium heat. Add garlic and dates and cook about 2 minutes, or until garlic starts to brown slightly, stirring frequently to prevent burning. Remove from heat and let cool.
3. In a small mixing bowl, mix cream cheese and Parmesan until well combined. Add garlic/dates, nuts, and bacon. Mix again until well combined. Season with salt and pepper, to taste.
4. Spread mushrooms on a rimmed baking sheet. Drizzle both sides with olive oil. Fill each mushroom with cheese mixture. Top with mozzarella, pressing cheese into mixture to keep in place.
5. Bake about 18 minutes, or until mozzarella has browned. Serve hot.
