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Stuffed Mushroom Caps

  • Whole Grain Mustard

Stuffed Mushroom Caps

Products in this recipe: Whole Grain Mustard
  • 1 package mushrooms, white or brown
  • 3-4 tablespoons Silver Spring™ Whole Grain Mustard
  • 1 (8-ounce) package cream cheese, softened
  • 5 tablespoons freshly grated parmesan cheese, divided
  • 4 pieces of bacon, cooked
  • Fresh parsley, chopped
    • Optional: Skewers for serving in a Bloody Mary

    Preheat oven to 350 degrees. Chop the bacon into bits and add to a mixing bowl. Clean mushroom caps with a damp paper towel. Remove stems and discard. Cut out the inside of the mushrooms, chop and add to the mixing bowl. Add the package of cream cheese, mustard and 3 tablespoons parmesan cheese. Mix all of the ingredients together. Place the mushroom caps onto a greased baking sheet. Spoon the mixture into the caps. Top with the remaining cheese. Bake until the cheese is melted and the tops are a light golden brown, about 10 minutes. Garnish with fresh parsley.

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    Recipe courtesy Silver Spring Foods