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Loaded Mushrooms


Loaded Mushrooms




            These are great as an appetizer or a side. They went nicely with the rainstorm that we had blowing through tonight. Remember to let them cool properly, they get very hot in the middle, and it’s hard to wait to eat them once they come out of the oven.



24 oz. large white mushrooms
2 tbsp. olive oil
½ medium yellow onion, minced
3 cloves garlic, minced
1 tsp. ground black pepper
8 oz. co-jack cheese, shredded
½ c. mayonnaise
4 scallions, finely sliced
½ c. parmesan cheese
½ lb. bacon, cooked, drained, and finely chopped



            Cook your bacon and set it aside to drain. Rinse your mushrooms and remove the stems and let them dry on a clean towel while you mix the stuffing. In a medium sized bowl combine the onion, garlic, pepper, cheese, mayo, scallions, and parmesan and mix them well. After you have chopped the bacon then mix it into the stuffing. Place the mushrooms, stem side up, in a baking dish, and drizzle them with the oil. Spoon the stuffing into them. There should be enough that they will overflow quite a bit. Cook for forty-five min in a three-hundred-and-fifty degree oven. Let cool for at least ten minutes before serving. Enjoy!


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1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 






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1 tsp. vanilla extract




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