Ingredients

The following ingredients have 4 Servings
  • 30 large-jumbo mushroom caps (stems and gills removed)
  • 6 slices bacon (cooked and crumbled)
  • 3/4 lb extra lean ground beef
  • 1 small onion (diced)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp Worcestershire sauce
  • 2 clove garlic (minced)
  • 4 oz onion and chive cream cheese
  • 1/2 cup barbecue sauce (your favorite)
  • 1/4 cup diced dill pickle chips
  • 2 tsp barbecue seasoning
  • 1 tsp yellow mustard
  • 2 cup shredded sharp cheddar cheese (divided)
  • Garnishes: sliced green onion (bacon crumbles)

Instruction

  • Preheat the oven to 375°F. Spritz a standard size baking sheet with cooking spray. Hollow the mushroom caps removing the stem.
  • In a medium skillet, cook the bacon then set aside on paper towels to drain. Reserve 3 Tbsp drippings. Add the diced onion and ground beef to the drippings. Season with salt and black pepper. Add Worcestershire sauce. (Adjust salt according to BBQ seasoning used)
  • Cook until no pink remains, then add minced garlic. Continue to cook until the garlic is fragrant around 1-2 minutes. Drain any excess fat from the pan.
  • Add cream cheese, barbecue sauce, dill pickles, barbecue seasoning and mustard. Cook until cream cheese has melted and ingredients are evenly distributed.
  • Remove from the heat. Add 1 cup shredded cheddar cheese. Mix well. Divide filling among mushroom caps, top with remaining cheese.
  • Bake for 16-18 minutes until the cheese has melted and the mushrooms have softened. Serve immediately.