Bacon-Wrapped Stuffed Mushrooms Recipe

Ingredients

• 32 medium white button mushrooms
• 6 tbsp unsalted butter, at room temperature
• 1 garlic clove, minced
• 2 tbsp shallot, minced
• 8 oz. (225 g) cream cheese, at room temperature
• 2 tbsp fresh parsley, chopped
• ½ tsp dried thyme
• ¼ tsp freshly ground black pepper
• 16 thin bacon slices, cut in half lengthwise

1. Preheat the oven to 350°F (180°C).
2. Remove stems from white button mushroom caps. Set caps aside and finely chop stems.
3. Heat a medium skillet over medium-high heat. When the skillet is hot, add 2 tablespoons unsalted butter.
4. Add garlic, shallot, and mushroom stems to the hot skillet. Sauté stirring occasionally, for 4 to 5 minutes, or until fragrant and softened. Remove from heat and cool for 5 minutes.
5. In a small bowl, blend remaining 4 tablespoons unsalted butter, cream cheese, parsley, thyme, and black pepper.
6. Stir mushroom stem mixture into cream cheese mixture until fully combined.
7. Spoon filling into mushroom caps. Wrap each mushroom cap with ½ bacon slice so it overlaps on bottom side of cap. Place caps on an ungreased rimmed metal baking sheet with overlap sides down to secure.
8. Bake for 25 to 30 minutes, or until bacon is browned and crisp. Let cool slightly before serving.