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15 large, fresh mushrooms
4 strips bacon, fried and crumbled
1 8 oz. pkg. cream cheese
2 Tbsps. sour cream
1 clove minced garlic
1/8 tsp. dill seed
Pinch of dillweed
Additional dillweed for garnishing.
Remove stems from mushrooms. Wash caps well. Combine remaining ingredients, making sure all is well mixed. Place bacon-cheese mixture in each mushroom cap and place stuffed mushrooms into a lightly buttered baking pan. Sprinkle a little dillweed on top of each mushroom. Bake at 350 degrees for 15 min.
SOME PERSONAL OBSERVATIONS ABOUT THIS RECIPE:
- Unless you're using some extremely large mushrooms, you will have enough filling for more than 15 mushrooms. After I made this recipe the first time, The amount of garlic used in the recipe was not enough for my tastes. Improvise to find the taste that suits you!
4 strips bacon, fried and crumbled
1 8 oz. pkg. cream cheese
2 Tbsps. sour cream
1 clove minced garlic
1/8 tsp. dill seed
Pinch of dillweed
Additional dillweed for garnishing.
Remove stems from mushrooms. Wash caps well. Combine remaining ingredients, making sure all is well mixed. Place bacon-cheese mixture in each mushroom cap and place stuffed mushrooms into a lightly buttered baking pan. Sprinkle a little dillweed on top of each mushroom. Bake at 350 degrees for 15 min.
SOME PERSONAL OBSERVATIONS ABOUT THIS RECIPE:
- Unless you're using some extremely large mushrooms, you will have enough filling for more than 15 mushrooms. After I made this recipe the first time, The amount of garlic used in the recipe was not enough for my tastes. Improvise to find the taste that suits you!