Bacon Cornbread Stuffed Mushrooms

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Remove the stems from the mushroom caps and reserve the stems for the (Round 2 Bacon Mushroom Quiche).

3. 3

   In a skillet, over medium heat, add the bacon and cook until crisp.

4. 4

   Remove from the pan and set aside on a brown paper bag or paper towels to drain.

5. 5

   In the same skillet, add the onions and saute until translucent.

6. 6

   Stir in the rosemary, and salt and pepper, to taste, and cook for 2 minutes.

7. 7

   In a small bowl combine the cream cheese with the leftover crumbled corn muffin tops.

8. 8

   Stir in the sauteed onion.

9. 9

   Finely chop the reserved cooked bacon and stir into cornbread mixture.

10. 10

    If the mixture is too dry add a few tablespoons of warm water.

11. 11

    Spoon the filling mixture into each mushroom cap.

12. 12

    Arrange on a baking sheet and bake until golden brown and crisp on top, about 15 to 20 minutes.

13. 13

    Transfer to a serving platter and serve.

No additional tips available.