My mom makes the BEST stuffed mushrooms, but her recipe calls for bacon so I haven't been able to eat them since I changed my diet.  Over the last year and a half, I have craved her stuffed mushrooms so I decided I had to create my own version.  I have to say I'm very happy with the recipe I came up with!  :)

I'll start with my mom's amazing recipe...



Bacon Stuffed Mushrooms

1 16 oz. package of large, white mushrooms
1 8 oz. package cream cheese, room temperature
6 strips fried bacon, crumbled
1 small chopped onion
1/2 teaspoon Worcestershire sauce
Salt & Pepper to taste

Preheat oven to 350 degrees.  Wipe mushrooms with a damp towel.  Remove mushroom stems and reserve about 1/3 of the stems.  Place the mushroom caps on a large greased cookie sheet.  Fry the bacon until crisp.  Remove the crisp bacon from the pan and place on a paper towel to cool.  Chop the reserved mushroom stems, and then saute them in the bacon grease along with the chopped onion until tender.  Pour the sauteed mushroom stems and onion into a bowl with cream cheese. Crumble the bacon and add it to the cream cheese mixture along with salt and pepper and Worcestershire sauce.  Once combined, spoon the mixture into the mushroom caps and bake for approximately 20 minutes.
  

My Veggie Stuffed Mushrooms


1 16 oz. package large, white mushrooms
1 8 oz. package cream cheese, room temperature
1 tablespoon olive oil
1 small onion, chopped
1 jalapeno, chopped
1 teaspoon liquid smoke
1 1/2 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder

Preheat oven to 350 degrees.  Wipe mushrooms with a damp towel.  Remove mushroom stems and reserve about 1/3 of the stems.  Place the mushroom caps on a large greased cookie sheet.  Chop the reserved mushroom stems, and then saute them in olive oil over medium heat along with the chopped onion and chopped jalapeno.  Saute until tender.  Pour the sauteed mushroom stems, onion and jalapeno into a bowl with cream cheese.  Add liquid smoke, Worcestershire sauce, salt, pepper and garlic powder.  Once combined, spoon the mixture into the mushroom caps and bake for approximately 20 minutes.