Kats Stuffed Mushrooms Recipes

Steps:

• Preheat oven to 350 degrees.
• Remove stems from mushroom caps.
• Dice stems, garlic, green onions and ham. (I pulse everything in my food processor).
• Heat oil and butter on medium-high. Saute above mixture for 3-5 minutes or until onions are clear.
• Pour in wine; bring to a low rolling simmer and cook for 3-5 minutes or until liqid is reduced, stirring occasionally.
• Sprinkle shredded mozzarella cheese over mixture. Stir until just mixed, then remove from heat.
• Stuff mushroom caps with mixture and place on cookie sheet with raised edges.
• Lightly sprinkle tops of stuffed mushrooms with Italian bread crumbs.
• Bake 15-20 minutes.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
• Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.