You want your homemade bacon to be used? Sure, you can just fry it, but sometimes something a little fancy calls for a special occasion. This cute bacon-wrapped champagne would be the perfect complement to a plate of rubbed eggs for a special breakfast, perhaps with fried onion on the side. If you like it extra crunchy, it can be pre-cooked until halfway before rolling the mushrooms. The recipe as written will give you moderate-crisped bacon. However, don’t cook it all the way, or if you try to wrap it, it will break.
The earthy, comfortable flavour of champagne is difficult to resist. Perhaps we love them because they’re the right thing to eat for party meals, or they may remember the festivities of past years. Any time for stuffed mushrooms is a great time.
For additional savour, only a little BBQ sauce is an easy addition: drizzle on after the mushrooms come out from the oven. If you have no barbecue sauce, a recipe is available here: mix it up and make the double batch, and you will have extra (freeze it in an ice cube bowl if you don’t want to use it immediately). However, you mustn’t use a grill sauce. The mushrooms are delicious all by themselves, either as part of breakfast or as delicious finger food at all times of the day!
Preparation time: 10 minutes
Cooking time: 20 minutes
½ cup chopped green onions
2 (8 ounce) packages cream cheese, softened
20 fresh mushrooms, stems removed
1 pound sliced bacon, cut in half
1. Preheat the oven up to 175 ° C (350 ° F).
2. Mix green onions and cream cheese in a medium bowl. Stoff the cheese mushroom caps. Wrap every mushroom and secure it with toothpicks with a half-slice of bacon. Place on a baking sheet.
3. Baked the bacon for 20 minutes or until it gets cooked
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