Cheese and Bacon Stuffed Mushrooms Recipe FAIL – Sorta
My friend, author Tarren Young, makes the most AMAZING cheese and bacon stuffed mushrooms for our write-ins at my library. Sadly, we have not been able to have any of our usual summer, November, or midwinter write-ins this year due to Covid. So, I decided to learn to make her mushrooms for myself.
These instructions I received from my *ahem* FRIEND looked simple. Fry up a pound of bacon, add in 8 ounces of cream cheese at room temp along with a good scoop of sour cream and bake in hollowed out mushroom caps for an hour at 375, covered. Add some other shredded cheese if you want. (Also, the original recipe called for baking at 350.)
Okay, the first time I made these, I messed up the directions a bit. I baked them uncovered and only put some foil on the last 15 minutes to keep them from over browning. They tasted really good, but a bit strong on the bacon. I talked to her and she admitted she actually used a lot more sour cream. The measurements were more like 1 to 1 to 1, and she definitely added shredded cheddar cheese.
Okay, that made sense and I tried again. This time they were a bit soupier and I didn’t there was any way she used equal amounts of sour cream and cream cheese.
Third times the charm, right?
Back to the original attempt, add two ounces of shredded cheddar cheese, half the bacon (4 ounces chopped and fried), ¼ cup of sour cream to 8 ounces of cream cheese.
THIS will be perfect!
Baked at 350 for one hour, covered.
After 45 minutes, they were smelling pretty done so I opened them to check. Maybe I’d take the foil off and let them brown a bit.
Soup. That’s what I had. Soup with mushrooms and bacon.
WHERE did I go wrong?
I did notice that when I got the brick of cream cheese out of the fridge, it was a different brand, and pretty darned soft straight out of the fridge.
I’m thinking, next time, back to the original brand of cream cheese, bake at 350 uncovered for 45 minutes, so liquid can evaporate, and stick with the 4 ounces of bacon, 8 ounces of cream cheese, and 2 ounces each of sour cream and cheddar cheese.
I’ll get this right yet!
I will say, each fail, has been delicious.
Melora Johnson's Muse 
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